Served in avocado half-shells, this Alaskan twist on guacamole is as eye-catching as it is delicious! See the super quick and easy recipe below.
In our Arctic kitchen, homemade smoked salmon is an essential pantry staple for which there seems to be no end of uses. Mix a little in with the stuffing in deviled eggs to create salmon stuffed eggs, and you’ve never seen this standard party dish disappear so quickly. A smoked salmon and seafood frittata or smoked salmon crepes make a gourmet’s breakfast. Or stuff a Portabella cap with smoked salmon and a favorite cheese and fire up the grill for a dinner guests will savor.
Our most recent use for smoked salmon came about when Barbra returned from a trip to Anchorage with two large, perfectly ripe avocados. This turned out to be a “Why didn’t we think of this before?” dish that we pass along here.
Smoked Salmon Avocado Dip
- Cut a soft, ripe avocado in half lengthwise. Use a spoon to gently scoop out the insides, taking care to not break the shell.
- Place the avocado in a bowl and smash with a fork. Add approximately an equal amount of smoked salmon and some coarsely ground black or multi-colored pepper. Gently mix together. More avocado results in a creamier dip, more salmon makes for a chunkier dip.
- Return mixture to avocado halves. Serve with crackers or tortilla chips and a favorite ale or lager.