Best Smoked Salmon Avocado And Horseradish Spirals Recipes

Smoked Salmon and Avocado Tier image

Provided by Sandra Lee

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) package pre-chopped smoked salmon
Kosher salt and freshly ground pepper
Prepared Champagne vinaigrette
Croutons
3 ripe avocados, thinly sliced
1/2 lemon, juiced
Pinch prepared wasabi
Fresh chives, cut into small pieces, for garnish

Steps:

Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.

Smoked Salmon, Avocado, and Horseradish Spirals image

Yield Makes 36 canapés

Number Of Ingredients 9

1 envelope of unflavored gelatin
2 tablespoons fresh lemon juice
1/2 California avocado
an 8-ounce package cream cheese, softened
3 tablespoons drained bottled horseradish
1/2 pound thinly sliced smoked salmon
18 thin slices of dense pumpernickel
tiny parsley sprigs for garnish
fresh chives for garnish

Steps:

In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.