This memorial day weekend I hope you find yourself someplace relaxing.
I’d like to share a quick and amazing double-whammy appetizer I made on Saturday. It is so easy to make! I found the recipes in an old Food & Wine Magazine. I’ve adapted it slightly and added one of my fave summer drinks as well…
Total time: 25 minutes
Makes: 1.5 – 2 cups
3 medium scallions (white and tender parts only), finely chopped
2 medium garlic cloves, finely chopped
1 small shallot, finely chopped
2 hass avocados
1/4 cup finely chopped cilantro leaves
1 tbsp olive oil
2 tbsp fresh lime juice
salt and freshly ground pepper.
Mix all ingredients (except for the avocados) in a bowl.
Squeeze in the lime juice.
Add in the avocados, olive oil, salt and pepper and mash with a fork until well blended. I also like to add hot sauce or cayenne pepper for an extra kick.
Now comes the multi-tasking part. I took out about 3/4 of the guacamole and combined it with 4oz of whipped cream cheese. The recipe I have calls for a half cup of guacamole and 8oz of cream cheese if you are making enough for a party.
The recipe is for smoked salmon involtini. Mix the cream cheese and guacamole until well blended. Pipe the mixture onto small strips of smoked salmon. The strips of salmon should be somewhere around 2″-4″ x 6″.
Roll into cylinders on a tray and freeze for 15 minutes. While they are in the freezer, you can make the quick punch.
For the punch, simply fill glasses with ice, add two slices of lime and three sliced strawberries. Fill with sparkling water and stir. Top glasses with a sliver of lime, or if you so desire, add a splash of whiskey and you have a delicious summer cocktail.
After removing the salmon rolls from the freezer, slice into 4 pieces and serve on mini toasts.