Salmon Avocado Lime Cocktail is a refreshing delight.
This Salmon Cocktail is a refined and refreshing starter layered with crisp lettuce, juicy cherry tomatoes, tender smoked salmon, and a creamy homemade cocktail sauce with a subtle kick. Served elegantly in glasses and garnished with herbs and citrus, it’s the perfect light appetizer for brunches, holidays, or any time you want to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for egg, if not pre-cooked)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-cook
- Cuisine: European-Inspired
Ingredients
7 ounces warm smoked salmon (or substitute with poached salmon or gravlax)
3 ounces lettuce (butterhead, romaine, or iceberg), chopped
12 cherry tomatoes, halved
1 hard-boiled egg, quartered
¼ lemon, cut into small wedges
Microgreens or parsley, for garnish
4 tablespoons mayonnaise
2 tablespoons ketchup
¼ teaspoon Tabasco (optional)
1 tablespoon whiskey (or substitute with bourbon or omit)
Instructions
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Chop the lettuce, halve the cherry tomatoes, quarter the hard-boiled egg, and cut the lemon into small pieces.
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In a small bowl, whisk together the mayonnaise, ketchup, whiskey, and Tabasco until smooth and creamy to make the cocktail sauce.
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In four cocktail glasses, layer the ingredients starting with a base of chopped lettuce.
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Add halved cherry tomatoes, then top with pieces of shredded smoked salmon.
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Place egg quarters neatly on top.
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Drizzle with the prepared cocktail sauce.
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Garnish each glass with microgreens and a wedge of lemon.
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Serve immediately while fresh and slightly chilled.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise in the sauce.
Make it vegetarian by swapping salmon for avocado or grilled mushrooms.
To prepare ahead, keep ingredients and sauce separate and assemble just before serving to maintain freshness and crunch.