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Salmon and Avocado Platter's picture
  Artichokes 2 Medium
  Goat cheese 4 Ounce (chevre)
  Cream cheese 3 Ounce, softened (1 package)
  Olive oil/Cooking oil 1 Tablespoon
  Dried basil 1⁄2 Teaspoon, crushed
  Bottled hot pepper sauce 1 Dash
  Pine nuts 3 Tablespoon, toasted
  Avocados 2 , seeded, peeled and cut into thin wedges
  Lemon juice 1 Tablespoon
  Smoked salmon 4 Ounce, thinly sliced
  Pita bread rounds 3 , cut into wedges and toasted
  Fresh fruit 1 Cup (16 tbs) (tangerines, dates, and/or strawberries)

Wash artichokes, trim stems, and remove loose outer leaves.
Place artichokes in a saucepan; add water to a 1 1/2 inch depth.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 30 minutes or till an artichoke leaf pulls out easily.
Drain upside down; chill.
Meanwhile, in a small mixer bowl combine the goat cheese, cream cheese, oil, basil, and hot pepper sauce.
Beat with an electric mixer till fluffy.
Chop 2 tablespoons of the pine nuts; stir into cheese mixture.
Halve artichokes lengthwise.
Using a spoon, remove choke.
Fill each hollowed artichoke half with cheese mixture.
Sprinkle with the remaining 1 tablespoon pine nuts.
Brush avocado with some lemon juice.
Cut salmon into strips and wrap around avocado.
Arrange artichokes, salmon-wrapped avocado, pita bread wedges, lettuce, fruit, and almonds on serving platter.

Recipe Summary

Main Dish

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Salmon And Avocado Platter Recipe