Marry Berry Guacamole and Hot-smoked Salmon Canapés are made with tortilla wraps, avocado, red onion, hot-smoked salmon, coriander, and lime juice. This recipe creates a vibrant, smoky appetizer perfect for entertaining. It takes about 30 minutes to prepare and serves 20–25 canapés.
Marry Berry Guacamole and Hot-smoked Salmon Canapés Ingredients
- 3 tortilla wraps, each cut into 8 triangles
- 2 tbsp olive oil
- 1 large avocado, mashed
- ½ small red onion, finely chopped
- 1 garlic clove, finely grated
- ½ bunch of coriander, leaves finely chopped
- 1 large tomato, deseeded and finely chopped
- Juice of ½ large lime
- ¼ red chilli, deseeded and finely chopped (optional)
- 75g (3oz) hot-smoked salmon, flaked
How To Make Marry Berry Guacamole and Hot-smoked Salmon Canapés
- Preheat the Oven: Set the oven to 200°C/180°C Fan/Gas 6.
- Prepare the Tortilla Chips: Brush both sides of the tortilla triangles with olive oil, sprinkle with salt, and place on a baking sheet.
- Bake the Chips: Bake for about 12 minutes until golden and crisp, then set aside to cool.
- Make the Guacamole: In a bowl, combine mashed avocado, red onion, garlic, coriander, tomato, lime juice, and optional chilli. Season with salt and pepper.
- Assemble the Canapés: Spoon guacamole onto each tortilla chip and top with a flake of hot-smoked salmon.
- Serve: Arrange the canapés on a platter and serve immediately.
Recipe Tips
- Make Chips Ahead: Tortilla chips can be prepared up to 4 hours in advance.
- Assemble Last Minute: For best texture, top chips with guacamole and salmon just before serving.
- Use Ripe Avocados: Soft, ripe avocados make smoother guacamole.
- Try Different Toppings: Add a dollop of sour cream or a sprinkle of chilli flakes for variation.
- Choose Quality Salmon: Hot-smoked salmon adds deep flavor and a flaky texture.
What To Serve With Guacamole and Hot-smoked Salmon Canapés
These canapés pair well with sparkling wine, crisp white wine, or light cocktails. They also complement a spread of cheeses, fresh vegetables, and dips for a complete appetizer platter.
How To Store Guacamole and Hot-smoked Salmon Canapés
Refrigerate: Store unused guacamole in an airtight container with plastic wrap pressed to the surface to minimize browning. Use within 1 day.
Freeze: Not suitable for freezing due to texture changes in avocado and tortilla chips.
Guacamole and Hot-smoked Salmon Canapés Nutrition Facts
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Sugar: 1g
- Protein: 3g
- Sodium: 150mg
FAQs
Can I use regular smoked salmon instead of hot-smoked?
Yes, but the texture and flavor will be different—hot-smoked is flakier and smokier.
How far in advance can I prepare these?
You can bake the chips 4 hours ahead, but it’s best to assemble the canapés right before serving.
Can I make these vegetarian?
Yes, simply omit the salmon or substitute it with grilled vegetables or a cheese topping.
What’s the best way to keep the guacamole green?
Add extra lime juice and store it airtight with plastic wrap touching the surface.
Can I use store-bought chips?
Yes, but homemade ones offer better freshness and texture.
Marry Berry Guacamole and Hot-smoked Salmon Canapés Recipe
Description
Crispy baked tortilla triangles topped with zesty guacamole and smoky, flaky salmon for a bold, fresh bite.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan/Gas 6.
- Brush tortilla triangles with oil, season, and bake for 12 minutes until crisp.
- Mix avocado, onion, garlic, coriander, tomato, lime juice, and chilli.
- Season guacamole with salt and pepper.
- Spoon guacamole onto cooled triangles.
- Top each with a flake of hot-smoked salmon.
- Serve immediately on a platter.
Notes
- Cut and bake the tortilla triangles a few hours ahead for convenience.
- Only assemble just before serving to avoid soggy bases.
- Use ripe avocados to ensure a creamy guacamole texture.
- Press cling film directly on guacamole surface to minimize browning.