Smoked Salmon on Cucumber Rounds with Avocado and Horseradish
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Biltmore Sashimi Grade Smoked Wild Sockeye
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Prep this deliciously flavorful appetizer the day before, and wow your guests with an easy to prepare finger food that is a delight for the eyes and palate.
Preparation Time: 20 minutes
- 1 pound Biltmore Smoked Salmon thinly sliced
- 2 ripe avocados
- 1 tablespoon dry dill
- 3 English seedless cucumbers
- 2 lemons
- 1 1/2 cup sour cream
- 1/4 cup prepared horseradish drained
- Kosher salt to taste
Peel cucumbers and slice into 1/3 inch rounds. Pit avocados and scrape into a bowl. Add salt to taste, dill and the juice of one lemon. In another bowl, combine sour cream, horseradish, salt to taste and the juice of one lemon.
Place in a piping bag or a plastic bag and cut the tip.
To serve, spoon avocado mixture over cucumbers and then top with a piece of salmon.
Place horseradish sauce in a piping bag or plastic bag and cut the tip. Pipe onto salmon.
Tip: For a beautiful presentation, twist the salmon and place on top of the avocado mixture. Then pipe the horseradish sauce into the middle of the salmon twists, as seen in the photo.
The cucumber avocado salmon recipe can be prepped a day in advance and assembled before guests arrive. Note that the avocado mixture needs to be stored with plastic wrap directly pressed on top of the surface and also stored in an air tight container.