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Spicy Salmon, Hummus, and Avocado Stacks are an easy show-stopping appetizer. This recipe is vegetarian, sugar free, and gluten free and the flavor is BOMB. #AD | theeverykitchen.com

Spicy Salmon, Hummus, and Avocado Stacks

Spicy Salmon, Hummus, and Avocado Stacks are an easy show-stopping appetizer. This recipe is vegetarian, sugar free, and gluten free and the flavor is BOMB. Made with Sabra hummus.

Course Appetizer
Cuisine Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 stacks
Calories 325 kcal
Author Danielle Cushing

Ingredients

  • 2 firm-ripe avocados*
  • 1 tablespoon lemon juice
  • 8 ounces smoked salmon (or raw, sushi-grade salmon) finely chopped
  • 2 scallions finely chopped
  • 10 ounces Sabra Supremely Spicy Hummus
  • Scallion, jalapeño, or dried chilies for garnish

Instructions

  1. In a medium bowl, use a potato masher to mash the avocado, leaving some small chunks. Stir in the lemon juice.
  2. In a separate small bowl, mix salmon and scallions until evenly combined.
  3. Lightly spray 5 2-3-inch ring molds** with cooking spray and gently wipe off, so there is only a light film left. If you don’t have ring molds, empty vegetable cans with both ends removed will work, but be careful of sharp edges. Place the rings on serving plates. Fill each ring evenly with avocado mixture (about 2.5 ounces each) and press into the bottom. Divide salmon mixture evenly between rings (1.6 ounces each) and gently press into place. Top with hummus (2 ounces each) and spread flat. Chill until ready to serve.

  4. When ready to serve, gently slide the molds off the top. Garnish with sliced scallion, jalapeño, or dried chilies.

Recipe Notes

*You want the avocado to be almost ripe. It should only give a tiny bit when squeezed gently. **I only have two ring molds. I made two stacks at a time and was able to slide the ring molds off while the stacks were at room temperature.