Description
These Spanish Avocado Smoked Salmon Bites are a delicious and elegant appetizer featuring homemade chili cheddar crackers topped with creamy avocado, smoky salmon, and vibrant chimichurri sauce. Perfect for parties and gatherings, these bites combine flavorful layers and a satisfying crunch.
Ingredients
Scale
Crackers
- 4 oz. (1½ cups) unbleached all-purpose flour
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 teaspoon chili powder
- 4 oz. sharp cheddar cheese, grated
- 4 oz. (1 stick or ½ cup) butter, cut into cubes
- 1-2 teaspoons cold water
Toppings
- ¾ cup mayonnaise
- 6 cloves garlic, minced
- 1 or 2 ripe avocados, peeled and sliced into ¼ inch thick slices (cut each slice into pieces about the length of the crackers)
- 1 lb smoked salmon (choose your favorite brand or flavor)
- ¾ cup chimichurri sauce
Instructions
- Make the Crackers: In a food processor, combine flour, sugar, salt, black pepper, and chili powder by pulsing a few times until evenly mixed.
- Add Cheese and Butter: Add grated cheddar cheese and pulse 2-3 times to incorporate. Then add the cubed butter and pulse until the mixture resembles coarse breadcrumbs.
- Add Water to Form Dough: Sprinkle in cold water and pulse until the dough starts to come together. If the mixture is too dry, add another teaspoon or two of water gradually.
- Knead the Dough: Transfer the crumbly dough to a large bowl or clean work surface. Press and knead gently until it forms a cohesive ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and gather a 1½-inch biscuit cutter or sharp knife, a cup of flour for dusting, a large flat spatula, and a rolling pin.
- Roll and Cut Dough: On a floured surface, roll out the dough to about â…› inch thickness. If refrigerated for several hours, let the dough sit at room temperature 10-15 minutes before rolling to soften slightly.
- Form Crackers: Use the biscuit cutter or knife to cut out cracker shapes. Carefully loosen crackers with a spatula and place them close together on the prepared baking sheet without touching.
- Bake Crackers: Bake in the preheated oven for 14-16 minutes, or until the edges are lightly browned. Remove and cool completely on a wire rack. Store baked crackers in an airtight container at room temperature for up to 3 weeks.
- Prepare Garlic Mayonnaise: In a small bowl, combine mayonnaise and minced garlic, mixing well to create a flavorful spread.
- Spread Mayonnaise: Apply a thin layer of garlic mayonnaise to each cooled cracker.
- Add Avocado and Salmon: Top each cracker with a piece of sliced avocado followed by a slice of smoked salmon.
- Drizzle with Chimichurri: Just before serving, drizzle the chimichurri sauce over the assembled bites to add a fresh, herbaceous finish.
Notes
- Make sure to roll the dough evenly to ensure uniform baking of the crackers.
- Chimichurri sauce can be made ahead or store-bought can be used for convenience.
- Store leftover crackers in an airtight container to maintain crispness.
- Adjust the amount of chili powder for spiciness preference.
- For vegan variation, substitute cheddar with vegan cheese and use vegan mayonnaise.
