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Snack & Appetizers

Smoked Salmon and Avocado Domes

An elegant no-cook appetizer: smoked salmon domes with creamy avocado and cream cheese on a crisp toasted bread base.
Recipe Smoked Salmon and Avocado Domes
  • Difficulty Medium
  • Preparation 25 minutes
  • Servings for 4 pieces

If you love surprising friends and family with an appetizer that combines good taste, imagination and an inviting look, this salmon and avocado domes recipe is for you. All it takes is a pinch of creativity to bring an elegant salmon appetizer with a wonderful flavor to the table, ideal not only for big occasions but also for an aperitivo with friends or a light dinner to remember. The silky layer of smoked salmon, paired with the creamy, fresh center of avocado and cream cheese, goes perfectly with the delicately crisp base of toasted sandwich bread. Every bite is a little journey through textures and contrasts that will win over even the most demanding guests.

What makes these salmon domes so appealing is how simple they are: they need no cooking, just a few moments of assembly and a little rest in the fridge for a flawless cold avocado and salmon dish. Perfect as a salmon buffet idea, these domes add a refined touch to holiday lunches, intimate evenings or summer tables, letting you organize every detail without stress.

Want to try other tasty recipes before tackling these fish domes? Also try the Salmon and Avocado Salad, or have fun with the Salmon Crostini with Ricotta and Avocado Mousse and the delicate Savory Avocado and Salmon Cream Puffs. If instead you want to stick to a simple, quick salmon and avocado appetizer, be tempted by the Avocado Toast or the fresh notes of the Tuna Poke Bowl.

Here’s how to make salmon domes: just a few well-chosen ingredients and a little attention to presentation give you an easy avocado and salmon recipe, perfect as fish domes for a light dinner or as a quick recipe for an elegant appetizer. Choose them to impress your guests with lightness, freshness and timeless flavor.

Ingredients for 4 pieces

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Method

  1. To make the Smoked Salmon and Avocado Domes, start by lining half-sphere molds with plastic wrap; if you don’t have any, you can simply use disposable aluminum cups.
  2. Carefully line the whole inside of the molds with the slices of smoked salmon, taking care not to leave any gaps, so the outer shell is even once unmolded.
    Lining the half-sphere molds with smoked salmon
  3. In a separate small bowl, work the cream cheese with the chopped parsley until smooth, then spread a thin layer inside the domes over the salmon.
    Spreading parsley cream cheese over the salmon
  4. Now prepare the avocado: scoop out the flesh of half the fruit and cut it into small cubes, or blend it coarsely if you prefer a creamier texture; season it right away with salt, black pepper and lemon juice so it doesn’t turn brown.
    Diced avocado seasoned with salt, pepper and lemon juice
  5. Fill the center of the domes with the seasoned avocado, leaving a little space below the rim for closing.
    Filling the domes with the seasoned avocado
  6. Seal each dome by placing over the filling a disc of sandwich bread, toasted beforehand and cut with a round cutter to the right size to act as the base.
    Closing each dome with a disc of toasted sandwich bread
  7. Let the domes rest in the fridge for at least 30 minutes so they firm up well and hold their shape.
  8. When you’re ready to serve, gently turn the molds out onto the serving plates, remove the plastic wrap and decorate the top with a thin slice of lemon, a few parsley leaves and some pink peppercorns. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you don’t like smoked salmon, you can replace it with smoked swordfish or thin slices of tuna. For a vegetarian version, try lining the domes with very thin grilled zucchini.

Tips

For a fresher touch, you can replace the lemon with lime, or use chives instead of parsley. If you want an even crisper base, use toasted rye bread.

Storage

You can keep the domes in the fridge, well covered, for up to 1 day. Freezing isn’t recommended, to preserve the texture of the avocado and cheese.

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