Smoked Salmon and Avocado Summer Platter
A vibrant and refreshing platter featuring smoked salmon and creamy avocado, perfect for summer entertaining.
Ingredients
- 6 lbs Blue Hill Bay Cole Smoked Salmon
- 25 each Avocado
- 5 lbs Cream Cheese
- 1 cup Fresh Dill
- 1 cup Capers
- 5 each Lemon Wedges
- 4 lbs Pita Chips
Instructions
- 1
Slice the avocados in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices and set aside.
Chef's tip: To prevent browning, squeeze lemon juice over the sliced avocado.
- 2
In a large mixing bowl, combine cream cheese and chopped fresh dill. Mix until smooth and creamy.
Chef's tip: Consider adding a dash of lemon juice for extra flavor.
- 3
On a large serving platter, spread an even layer of the dill cream cheese.
Chef's tip: Use a spatula for a smooth finish.
- 4
Arrange the sliced avocados in a circular pattern on top of the cream cheese.
Chef's tip: Overlap the slices for a visually appealing presentation.
- 5
Layer the Blue Hill Bay Cole Smoked Salmon on top of the avocados.
Chef's tip: You can fold the salmon for a more textured look.
- 6
Sprinkle capers over the salmon and garnish with lemon wedges.
Chef's tip: Add extra dill for garnish if desired.
- 7
Serve with pita chips on the side for dipping.
Chef's tip: Consider offering a variety of crackers for texture.