Layered Salmon and Avocado Dip
photo by Sara 76
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
2 cups
- Serves:
- 12
ingredients
-
Salmon Layer
- 125 g cream cheese, at room temperature (you can sub light cream cheese)
- 105 g red salmon, drained and flaked
- 1 juice and lemon, zest of, finely grated
- 14.79 ml tomato sauce (ketchup)
- 9.85 ml finely cut chives
- 0.32 ml Tabasco sauce
-
Avocado Cream Layer
- 1 avocado, seeded peeled and coarsely chopped
- 29.58 ml sour cream (can sub light sour cream)
- 29.58 ml bottled char-grilled red capsicums, drained and chopped (peppers)
- 14.79 ml snipped fresh chives or 14.79 ml fresh dill
- 1 lemon, juice and zest of, finely grated
- herbs (to garnish)
directions
- Using an electric mixer-beat the cream cheese until smooth.
- Stir in the remaining 'salmon layer' ingredients.
- Place the ring moulds onto a plate. Spoon the salmon mixture into the bottom of the moulds. Use a spoon to smooth the surface over. Chill while you make the next layer.
- To make the avocado layer- combine all avocado layer ingredients and season with salt and pepper to taste. Layer over the salmon mixture and top with herbs of your choice. Chill another 30 minutes or until required.
- Carefully remove rings to serve. You can cut them with scissors to make the removal easier.
- Serve with crackers of your choice. Enjoy!
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Reviews
-
This was good, and a neat way to use up some leftover odds and ends! We ate it so fast, the effort on the presentation was really wasted. (I didn't try the cardboard tubes, just spread the cream cheese layer on foil and put it in the freezer, like doing butter molds.) I substituted a hot tomato salsa for the ketchup and tabasco in the salmon layer, and a hot green pepper for the red ones in the avocado layer. I'd like to try it again with less hot and more dill/chives, to try to bring out the salmon flavor a little more.
Tweaks
-
This was good, and a neat way to use up some leftover odds and ends! We ate it so fast, the effort on the presentation was really wasted. (I didn't try the cardboard tubes, just spread the cream cheese layer on foil and put it in the freezer, like doing butter molds.) I substituted a hot tomato salsa for the ketchup and tabasco in the salmon layer, and a hot green pepper for the red ones in the avocado layer. I'd like to try it again with less hot and more dill/chives, to try to bring out the salmon flavor a little more.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free