These salmon and avocado bon bons are a twist on the more classic salmon canapés that, I’m sure, were not missing from your Christmas Eve dinner appetizers.
Canapés are good, but I find this shape more captivating and scenic, plus it allows for better layering of the various ingredients, making their flavors more perceivable.
The base is always sandwich bread made slightly crispy, spread with fresh herb cheese on which to layer diced avocado and finally sliced smoked salmon seasoned with oil, salt, and pepper.
Indispensable for achieving this shape is the use of a silicone mold with hemispheres.
Prepare these salmon and avocado bon bons also for the upcoming New Year’s Eve dinner or any other occasion where a buffet or aperitif is expected, and success will be assured.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz smoked salmon
- 4 slices sandwich bread (or sliced bread)
- 1 tsp butter (small)
- 1 avocado
- 1.8 oz fresh spreadable cheese (with herbs)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
- to taste lemon juice
- 1 slice lemon
- to taste pink peppercorns
- A few leaves dill
Tools
- 1 Mold silicone hemisphere mold, 2.75 inches
- 1 Round Cutter 7 cm diameter
- 1 Knife
- 1 Pan
Steps
To prepare the salmon and avocado bon bons, first, take the slices of sandwich bread and, with the help of a round cutter, cut out 4 disks and toast them in a pan where you have melted a small amount of butter.
Brown the bread disks on both sides and once ready, set them aside.
Next, cut the avocado in half lengthwise, remove the central pit, and scoop out the flesh using a spoon.
With a knife, dice the flesh into small cubes and season it with oil, salt, pepper, and a splash of lemon. Mix well to enhance the flavors.
Then take the salmon slices, cut them in half, and season with a drizzle of extra virgin olive oil, salt, and pepper.
Now you just need to assemble everything.
First, line the hemispherical cavities of the mold with the salmon, then add the diced avocado and finally the bread disks spread with fresh herb cheese, so the cheese comes into contact with the avocado.
To remove the bon bons from the mold, simply apply light pressure on one side of the bread base, allowing the salmon to slide on the mold’s surface, enabling you to quickly unmold them without damage.
