If you’re craving a snack that feels both indulgent and fresh, let me introduce you to the Spanish Avocado Smoked Salmon Bites Recipe—a deliciously vibrant fusion of creamy avocado, smoky salmon, and crispy homemade crackers with a zesty twist. This recipe captures the essence of Spanish flavors with every bite, perfectly balancing texture and taste in a way that’s bound to impress at any gathering or casual snack time. The combination of sharp cheddar cheese crackers layered with garlic mayo, ripe avocado, smoked salmon, and a drizzle of chimichurri sauce is nothing short of magic.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step in making this Spanish Avocado Smoked Salmon Bites Recipe. Each component is simple yet essential, contributing a specific flavor, texture, or color that turns these bites into a culinary gem.
- Unbleached all-purpose flour: Forms the sturdy but tender base of our crispy crackers.
- Granulated sugar: Just a pinch to enhance the flavor interplay in the dough.
- Salt: Balances and elevates all the flavors in the crackers and bites.
- Coarsely ground black pepper: Adds gentle heat and complexity to the dough.
- Chili powder: The secret to a slight kick that makes these crackers uniquely Spanish.
- Sharp cheddar cheese: Provides rich, savory depth and slight sharpness.
- Butter: Cubed and cold, it lends flakiness and richness to the cracker texture.
- Cold water: Helps bind the dough just right for perfect rolling.
- Mayonnaise: Acts as a creamy, garlicky spread to hold layers together.
- Garlic cloves: Freshly minced for that punchy, aromatic hit.
- Ripe avocados: Sliced generously for creamy, buttery contrast.
- Smoked salmon: Choose your favorite to add that luscious, smoky seafood flavor.
- Chimichurri sauce: Drizzled on top for vibrant herbal brightness and a slight tang.
How to Make Spanish Avocado Smoked Salmon Bites Recipe
Step 1: Make the Crackers
Start by combining the flour, sugar, salt, black pepper, and chili powder in a food processor. Pulse just a few times to mix the dry ingredients evenly and wake up the spices. Next, add the sharp cheddar cheese and pulse a couple more times until combined. Incorporate the cold, cubed butter by pulsing until the mixture looks like coarse breadcrumbs—this is where your crackers start taking shape and building that irresistible texture.
Step 2: Form the Dough
Add 1 to 2 teaspoons of cold water and pulse until the dough begins to clump together. If it feels too dry, add water one teaspoon at a time. Transfer this crumbly dough to your work surface or a large bowl and knead it gently until it forms a smooth ball. Wrap it tightly with plastic wrap and chill in the fridge for at least 30 minutes to firm up, which helps make rolling out easier later.
Step 3: Prepare for Baking
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Ready your tools: a 1½-inch biscuit cutter or sharp knife, some extra flour to dust your surface, a rolling pin, and a spatula. This setup ensures a smooth and fun baking process.
Step 4: Roll and Cut the Crackers
On a lightly floured surface, roll your chilled dough out to about ⅛ inch thickness. If your dough has chilled longer than a couple hours, let it rest at room temperature for 10-15 minutes to soften slightly — that prevents cracking. Using your cutter or knife, cut the dough into small crackers and place them close together on your baking sheet, making sure they aren’t touching so they crisp evenly.
Step 5: Bake the Crackers
Bake your crackers for 14 to 16 minutes or until the edges turn a lovely golden brown. Once baked, carefully transfer them to a wire rack to cool completely. These crackers can be stored airtight at room temperature for up to three weeks, giving you plenty of time to enjoy your Spanish Avocado Smoked Salmon Bites Recipe.
Step 6: Assemble the Bites
In a small bowl, mix mayonnaise and minced garlic until smooth. Spread a thin layer of this flavorful garlic mayo on each cracker. Next, lay down a piece of ripe avocado followed by a slice of smoked salmon. Finish off with a generous drizzle of chimichurri sauce just before serving to add that fresh, herbaceous punch that pulls it all together.
How to Serve Spanish Avocado Smoked Salmon Bites Recipe
Garnishes
To elevate your bites, consider sprinkling chopped fresh parsley or cilantro on top for a burst of vibrant green color and an extra layer of freshness. A tiny squeeze of fresh lemon juice over the bites right before serving brightens the dish beautifully and cuts through the richness.
Side Dishes
Serve these bites alongside a crisp green salad with a light vinaigrette or a chilled Spanish white wine to create a lovely appetizer spread. They also pair well with olives, roasted nuts, or marinated vegetables to keep the flavors authentically Mediterranean and inviting.
Creative Ways to Present
Arrange the bites on a rustic wooden board or a bright ceramic platter for a stunning presentation. You can add small bowls with extra chimichurri sauce or lemon wedges for guests to customize each bite. Layer the bites in tiers on a glass cake stand if you want to wow at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any Spanish Avocado Smoked Salmon Bites Recipe leftovers, store the assembled bites in an airtight container in the refrigerator for up to 24 hours. Keep the crackers separate if you want them to stay crisp, assembling just before serving again.
Freezing
The homemade cheddar crackers freeze beautifully before baking. After shaping, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen by adding a few extra minutes to the baking time. Avoid freezing the assembled bites as avocado and mayo don’t freeze well.
Reheating
For warm, fresh-tasting crackers, reheat them in a 350°F oven for 5 to 7 minutes until crisp. Let cool before assembling the bites. Never microwave assembled bites, as this will ruin the textures and flavors.
FAQs
Can I substitute a different cheese for the cheddar in the crackers?
Absolutely! While sharp cheddar adds a wonderful tang and depth, you can experiment with Parmesan or a mild gouda for a slightly different but delicious flavor profile.
What if I don’t have chimichurri sauce? Any alternatives?
If you don’t have chimichurri, a simple drizzle of olive oil mixed with chopped fresh parsley, garlic, and a squeeze of lemon can wonderfully complement the bites.
How ripe should the avocados be?
Choose avocados that yield slightly to gentle pressure but aren’t mushy. Perfectly ripe avocados add creaminess without losing their shape when sliced.
Can I prepare this recipe for a large party?
Yes! This recipe scales well, and the crackers can be made in advance. Assemble the bites just before serving for the best texture and freshness.
Are these bites gluten-free?
Not in the current form due to the all-purpose flour, but you can try swapping for a gluten-free flour blend and see how that works for the crackers, keeping in mind the texture may vary slightly.
Final Thoughts
There’s something truly special about sharing these Spanish Avocado Smoked Salmon Bites Recipe—the perfect balance of crispy, creamy, smoky, and zesty is unforgettable. I encourage you to try this recipe soon and watch it become a favorite that you return to over and over for celebrations, casual get-togethers, or simply a moment of delicious self-indulgence. Enjoy each bite with a smile!
Print
Spanish Avocado Smoked Salmon Bites Recipe
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 45 minutes
- Yield: 30 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
Description
These Spanish Avocado Smoked Salmon Bites are a delicious and elegant appetizer featuring homemade chili cheddar crackers topped with creamy avocado, smoky salmon, and vibrant chimichurri sauce. Perfect for parties and gatherings, these bites combine flavorful layers and a satisfying crunch.
Ingredients
Crackers
- 4 oz. (1½ cups) unbleached all-purpose flour
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 teaspoon chili powder
- 4 oz. sharp cheddar cheese, grated
- 4 oz. (1 stick or ½ cup) butter, cut into cubes
- 1–2 teaspoons cold water
Toppings
- ¾ cup mayonnaise
- 6 cloves garlic, minced
- 1 or 2 ripe avocados, peeled and sliced into ¼ inch thick slices (cut each slice into pieces about the length of the crackers)
- 1 lb smoked salmon (choose your favorite brand or flavor)
- ¾ cup chimichurri sauce
Instructions
- Make the Crackers: In a food processor, combine flour, sugar, salt, black pepper, and chili powder by pulsing a few times until evenly mixed.
- Add Cheese and Butter: Add grated cheddar cheese and pulse 2-3 times to incorporate. Then add the cubed butter and pulse until the mixture resembles coarse breadcrumbs.
- Add Water to Form Dough: Sprinkle in cold water and pulse until the dough starts to come together. If the mixture is too dry, add another teaspoon or two of water gradually.
- Knead the Dough: Transfer the crumbly dough to a large bowl or clean work surface. Press and knead gently until it forms a cohesive ball. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and gather a 1½-inch biscuit cutter or sharp knife, a cup of flour for dusting, a large flat spatula, and a rolling pin.
- Roll and Cut Dough: On a floured surface, roll out the dough to about â…› inch thickness. If refrigerated for several hours, let the dough sit at room temperature 10-15 minutes before rolling to soften slightly.
- Form Crackers: Use the biscuit cutter or knife to cut out cracker shapes. Carefully loosen crackers with a spatula and place them close together on the prepared baking sheet without touching.
- Bake Crackers: Bake in the preheated oven for 14-16 minutes, or until the edges are lightly browned. Remove and cool completely on a wire rack. Store baked crackers in an airtight container at room temperature for up to 3 weeks.
- Prepare Garlic Mayonnaise: In a small bowl, combine mayonnaise and minced garlic, mixing well to create a flavorful spread.
- Spread Mayonnaise: Apply a thin layer of garlic mayonnaise to each cooled cracker.
- Add Avocado and Salmon: Top each cracker with a piece of sliced avocado followed by a slice of smoked salmon.
- Drizzle with Chimichurri: Just before serving, drizzle the chimichurri sauce over the assembled bites to add a fresh, herbaceous finish.
Notes
- Make sure to roll the dough evenly to ensure uniform baking of the crackers.
- Chimichurri sauce can be made ahead or store-bought can be used for convenience.
- Store leftover crackers in an airtight container to maintain crispness.
- Adjust the amount of chili powder for spiciness preference.
- For vegan variation, substitute cheddar with vegan cheese and use vegan mayonnaise.
