Avocado Salmon Nibbles

These elegant little avocado salmon nibbles combine creamy avocado, silky smoked salmon and flavoured mayonnaise on soft sourdough bread. They are quick to prepare and make an excellent starter, party canapé or light snack. Assemble them shortly before serving to keep every bite fresh and vibrant.

Avocado and Salmon Nibbles Recipe - TheRecipe.Website

Prep Time 20

Total Time 20

Servings Nibbles

Ingredients

4 slices sourdough bread soft
2 large ripe avocados
200 g smoked salmon
4 tbsp mayonnaise good-quality
1 tsp lemon juice
1 tsp Dijon mustard
1 tsp fresh dill chopped
½ tsp lemon zest finely grated
Freshly ground black pepper to taste
parsley for garnish

Instructions

Place the mayonnaise into a small bowl. Add the lemon juice, Dijon mustard, chopped dill and lemon zest. Mix well until smooth. Season with a little freshly ground black pepper. Taste and adjust the seasoning if needed.
4 tbsp mayonnaise, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp fresh dill, ½ tsp lemon zest
Slice the crusts from the sourdough if you prefer a neater finish. Leave them on if you enjoy a more rustic appearance.
Cut each slice of bread into six even squares or rectangles. This will give you approximately 24 bite-sized pieces.
4 slices sourdough bread
Spread about one teaspoon of the flavoured mayonnaise onto each piece of sourdough. Cover the surface evenly without using too much.
Halve the avocados and remove the stones. Peel away the skin carefully.
Slice the avocado into thin, even slices. Place one slice onto each piece of bread. If your avocado is very large, trim the slices slightly so they fit neatly.
2 large ripe avocados
Cut or tear the smoked salmon into bite-sized pieces. Gently fold each piece rather than laying it flat. This creates an attractive shape and adds height to every canapé.
Place one folded piece of smoked salmon on top of each avocado slice.
200 g smoked salmon
Garnish every nibble with one or two small parsley leaves.
parsley
Arrange the finished canapés neatly on a serving platter.
Serve immediately or cover loosely with cling film and refrigerate for up to one hour before serving.

Equipment

Notes

Tips:

Choose ripe but firm avocados so they slice cleanly.

Fresh sourdough gives the softest texture, but day-old bread also works well.

A squeeze of extra lemon juice over the avocado will help reduce browning if you prepare the ingredients slightly ahead of time.

Dill complements smoked salmon beautifully, but finely chopped chives also make an excellent alternative.

For extra colour, add a very light sprinkle of paprika or a few twists of cracked black pepper before serving.

Keep the smoked salmon chilled until you are ready to assemble the canapés.

These nibbles pair wonderfully with chilled sparkling wine, Champagne, Prosecco or a crisp white wine.

Nutrition