Smoked Salmon Avocado Cheesecake Verrines

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Author: Delphine Fortin
Prep Time: 20 mins
Chilling Time: 30 mins
Total Time: 50 minutes
Yield: 6 servings 1x

These smoked salmon avocado cheesecake verrines make an elegant no-bake starter or appetizer with a French touch. It features a crispy base of crackers, avocados, a creamy layer of cream cheese and some smoked salmon.

Ingredients

Scale

3.5 ounces (100g) savory crackers*
¼ stick (55g) unsalted butter, melted
4 ripe avocados
1 lime, juice and zest + 1 lime for presentation
1 small shallot, minced
1 ½ cups (340g) plain cream cheese
3 Tablespoons fresh dill, chopped
3 Tablespoon fresh chives, chopped
Salt and freshly ground pepper (I recommend Timut pepper)
8 ounces (230g) smoked salmon

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Instructions

Pulse the crackers in a food processor until crumbled. Add the melted butter and stir until combined. Divide into the bottom of the glasses, pressing down with the back of a spoon, and refrigerate for 30 minutes.
Half, peel and stone the avocados, and mashed them with a fork. Mix in the minced shallots, half of the herbs, and season with salt and freshly ground pepper. Squeeze half of a lime over the avocados and mix well until combined. Spoon the avocado mixture over the crackers crumbs.
Using an electric hand mixer, whip the cream cheese on medium speed, until light and fluffy, about 2-3 minutes. Add the remaining herbs, and season with salt and pepper. Carefully spoon over the avocados or transfer the cream cheese to a piping bag and pipe over the avocado mixture. The piping method may feel like it’s a bit more work at first but it enables a clean finish.
Divide the smoked salmon over each glass, sprinkle some additional herbs, lime zest and freshly ground pepper. Enjoy!

Notes

* I used Ritz crackers, but other savory crackers work too.

Important note: the recipe yields about 6 servings as a small starter, and up to 12 mini verrines for a cocktail party.