Serves 4

Nina’s Smoked Salmon & Avocado Canapés are an easy dinner or cocktail party hors d’oeuvres packed with flavor and nutrition! They are high-protein and loaded with antioxidants!


What You’ll Need:

A Medium Sized Mixing Bowl

A Sharp Knife

A Citrus Squeezer

A Fork

A Grapefruit Spoon or Knife

A Small Spoon



1 Small Haas Avocado

4 OZ Dry Smoked Sockeye Salmon

1 Tbsp Chopped Tarragon

1/2 Lemon, Juiced

3 Fork Fulls Capers

1/4 Tsp Sea Salt

Shakes Of Tabasco

Endive Leaves (About 10 – having varying colors is nice too)

4 inch piece English Cucumber


How To Put It Together:

1) Cut off the stem portion of the avocado & discard it. Run your knife around the circumference of the avocado to cut it in half. Twist the avocado to open it. To remove the pit, stab the avocado pit with your knife & twist. The pit will release. Bang the edge of your garbage can or garbage bowl with the handle of your knife & the pit will release into the garbage can.
2) Lay half the avocado on your work surface open side down & slice it into strips then carefully peel back the skin on each slice. Repeat with the other half. Now mince the avocado into a small dice and put it into your mixing bowl.
3) Now start with your smoked salmon. Peel off the salmon skin & discard it. Chop the salmon filet into a small dice as you did with the avocado & add it to the bowl.
4) Chop your tarragon & add it to the bowl. Squeeze your lemon half directly into the bowl watching for seeds that might sneak in. Scoop 3 forkfuls capers directly from the jar into the bowl. DOn’t be concerned if a little bit of the brine comes with it. Shake the hot sauce into the bowl to your personal taste. With a fork or kitchen spoon, carefully toss the mixture together & set the bowl aside for now.
5) Lets start with the veggies. Lay your endive leaves on your serving platter. If they are a little rolly-poly, shave a small strip off of the underside to stabilize them. Slice the cucumber in about 1/2 inch slices. Using a grapefruit spoon or knife, or even a pairing knife for that matter, slice out a small round of the seed area leaving an indentation for your salmon mixture. Place the cucumber slices on your serving plate as well.
6) Pick up an endive leaf & using a small spoon, scoop a small amount of the avocado/salmon mixture into it & replace it on the platter. Repeat this process with the rest of the leaves, replacing them on the platter in a decorative fashion. Pick up a cucumber slice and spoon a little filling into the indentation, turning the slice to round off the small mound of filling. Repeat this process with the rest of the cucumber slices replacing them on the platter in a decorative fashion.
7) Serve and enjoy!


Nina’s Tasty Tip:

Feel free to try other herbs in this dish. Other complimentary herbs include dill, basil and mint – experiment and have some fun with this dish!



160 Calories
7 grams of Protein
8 grams of Total Carbohydrates
2 grams of Sugar
5 grams of Fiber
12 grams of Total Fat
2 grams of Saturated Fat
0 grams of Trans Fat
7 mg of Cholesterol
372 mg of Sodium
112% RDA Vitamin K
51% RDA Vitamin C
27% RDA Vitamin A
24% RDA Folate
16% RDA Sodium
15% RDA Vitamin B12
14% RDA Vitamin B6
14% RDA Potassium
14% RDA Manganese
14% RDA Selenium
13% RDA Niacin
13% RDA Pantothenic Acid
12% RDA Vitamin E
11% RDA Copper
• Glycemic load: 2