SAVORY SALMON and AVOCADO MINI ZUCCOTTO, cold appetizer with sandwich bread, no cooking needed, perfect for Christmas holidays, ready in 5 minutes.
The SAVORY SALMON and AVOCADO MINI ZUCCOTTO is one of those last-minute Christmas appetizers: no cooking, few ingredients, and an elegant result. I made it in a mini version, several individual zuccotto perfect to serve as finger food, so everyone has their own, and the table instantly becomes chic.
Start with the sandwich bread, which shapes well into molds (or small bowls), then fill it with a quick cream of ricotta, smoked salmon, and soft avocado. The mix is fresh, creamy, and absolutely irresistible. In five minutes, you have a cold appetizer that looks complicated… but it’s not at all.
The beauty of mini zuccotti is that you can prepare them in advance, let them rest in the fridge, and unmold them at the last second: they have a perfect shape and stand on their own, as scenic as small edible centerpieces. Decorate them with a strip of salmon or a bit of chives, and they instantly become “photo-ready.”
They are ideal for Christmas holidays, buffets, standing dinners, or when you want to bring an elegant yet very easy appetizer. And if there’s leftover sandwich bread? Perfect as gourmet recycling!
Join me in the kitchen today, there is the savory salmon and avocado mini zuccotto.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: New Year, Christmas
Ingredients
- 2 slices sandwich bread
- 10.6 oz ricotta
- 2 tbsp mayonnaise
- 3 slices smoked salmon
- Half avocado
Steps
Cut the bread with a round cutter and place it inside a semi-sphere mold or a muffin or mini zuccotto mold.
Mix the ricotta with the mayonnaise, salt, and pepper if you like, and set aside a little to cover the zuccotti at the end.
Cut the salmon and avocado into pieces and add to the ricotta, mix and fill the bread baskets.
Refrigerate for 30 minutes, then remove from the fridge, place on a serving plate, cover with some filling, and decorate with a small piece of salmon and avocado and pink pepper.
Refrigerate again until ready to serve and do not remove them before another half hour of rest.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
SAVORY SALMON and AVOCADO MINI ZUCCOTTO
Tips for perfect mini zuccotti
Use small molds: they turn out single-serve and all the same.
Line the molds well with plastic wrap to unmold them easily.
Gently compact the sandwich bread with your fingers: the shape will be more stable.
Let them rest in the fridge for at least 20-30 minutes.
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FAQ SAVORY SALMON and AVOCADO MINI ZUCCOTTO
Can I prepare the savory salmon and avocado zuccotto the day before?
Yes, they hold up well and become even more compact.
Can I replace the ricotta?
Yes, with robiola or spreadable cheese.
Can I make a version without fish?
Certainly: with cheeses and grilled vegetables, they come out perfect.
