These vibrant avocado boats with lightly cured salmon and cream cheese come together in just 10 minutes and are perfect for a light snack, brunch, or an elegant appetizer with wine. Silky, buttery avocado, pleasantly salty salmon, crisp cucumber, and the fresh perfume of dill create a balanced mix of flavor and texture with no heat required.
Ingredients
- Ripe avocados — 2 pcs.
- Lightly cured salmon — 5.6 oz | 160 g
- Cream cheese — 2.8 oz | 80 g
- Cucumber — 1/2 pc.
- Lemon juice — 1 tbsp | 15 ml
- Lemon zest — 1/2 tsp | 2 g
- Chopped dill — 2 tbsp
- Chopped green onion — 1 tbsp
- Capers — 1 tbsp (optional)
- Olive oil — 1 tbsp | 15 ml
- Salt — a pinch
- Ground black pepper — to taste
How to make
- Prepare the filling: dice the salmon into small cubes. If you like, peel the cucumber and cut it into the same small dice. Pat the capers dry to remove excess moisture.
- In a bowl, combine the salmon, cucumber, cream cheese, dill, green onion, lemon zest, lemon juice, and olive oil. Add a pinch of salt and pepper, then gently mix until evenly combined.
- Slice the avocados lengthwise and remove the pits. Scoop out 1 to 2 tsp of flesh to create deeper ‘boats’, then brush the cut surfaces with the remaining lemon juice so the avocado stays fresh and green. Finely chop the scooped-out flesh and fold it into the filling if desired.
- Spoon the filling into the avocado boats, mounding it lightly. Garnish with extra dill or sesame seeds if you like.
- Serve right away so the avocado keeps its color and freshness and the textures stay just right.
Nutritional value per serving
| Calories | 340 kcal |
|---|---|
| Protein | 12 g |
| Fat | 30 g |
| Carbohydrates | 9 g |
| Fiber | 6 g |
| Sodium | 400 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Choosing avocados: look for fruit with skin that yields slightly to gentle pressure and no dents. If they are still firm, leave them at room temperature for 1 to 2 days to ripen.
- Cream cheese swap: thick Greek yogurt or ricotta also works well — the filling will taste lighter and the calories will be lower.
- Fish-free option: replace the salmon with cooked shrimp, canned tuna in its own juice, or crab.
- Spicy version: add a pinch of chili flakes or a little sriracha to the filling.
- Storage: avocado browns quickly, so it is best to assemble the boats just before serving. The filling can be made ahead and stored in the refrigerator, covered, for up to 12 hours.
What to serve with it
- Crisp crackers or lightly toasted baguette.
- Lettuce leaves, cucumber ribbons, or cherry tomatoes for extra freshness.
- A glass of dry white wine or sparkling wine pairs beautifully with delicate salmon.
Frequently asked questions
Can I use smoked or canned salmon instead of lightly cured salmon?
Yes. Cold-smoked salmon gives a more pronounced flavor, while canned salmon or tuna in its own juice is a budget-friendly alternative. Be sure to drain away any excess liquid well.
Can I make the avocado boats ahead of time?
It is not a good idea to assemble them fully in advance because the avocado will darken. Make the filling and refrigerate it for up to 12 hours, then quickly build the boats just before serving and brush the avocado with lemon juice.
What can I use instead of cream cheese for a lighter version?
Use thick Greek yogurt, low-fat farmer’s cheese, or ricotta. The texture will be a little less dense, but the dish will be lighter overall.