Salmon and avocado bavarois
I don't know why, but when I first made this salmon and avocado bavarois, it was a Sunday evening, and I forgot to take the salmon out of the fridge, finding it frozen. I had no choice but to put it on the radiator. I know, it’s not exactly academic, but let he who has never defrosted something on a radiator raise the first frying pan! It turned out fine, though. Since then, I’ve been making it, each time a little differently. Now, I already know what works and what doesn’t; I’ve gone through phases of using too much onion (terrible, don’t try it), and using under-ripe avocado (no, you can’t microwave it). I enjoyed it most when I tried it for a festive lunch with my family, and they looked at the “bavarois” with confusion – they said it’s a dessert, right? No, it’s not; it’s savory and works perfectly as a starter for a special meal.
Quick info, so you don’t lose your mind. It takes about 30 minutes if you move quickly and don’t overthink chopping the onion. You’ll make two generous portions or three smaller appetizer-sized ones, depending on your mood for the meal and if it’s just a starter. Level: easy to medium, meaning it shouldn’t be your first time seeing an avocado, but nothing complicated in the assembly, unless you want it to look exactly like in a restaurant.
Why do I make it all the time? Because it’s prepared without cooking (unless you want to cook the shrimp if you don’t get pre-cooked ones), you won’t dirty your kitchen too much, and it leaves room for combinations. It’s one of those dishes that looks fancy, but you can whip it up at home, at your leisure, and feel like you’re having a brunch or a festive meal without spending all day with the frying pan and oven. Plus, avocado + salmon is one of the best flavor pairings I’ve tasted in recent years.
1. Peel and dice two ripe avocados. Not green, not brown, not mealy – it should be soft but not mushy when you cut it. If it’s too hard, put it on the radiator for 2 days; it worked for me.
2. Place the cubes in a bowl, ideally not metal (avocado doesn’t get along with stainless steel or aluminum; it oxidizes weirdly).
3. Finely chop a small onion (shallot or, if not available, a yellow one – but not too spicy). Tip: put the chopped onion in a paper towel and press gently. Leave the sharp juice behind.
4. Finely chop half a red bell pepper (you can also use a sweet pepper or even a bit of chili if you like). Add a small peeled tomato, seeded, diced, but only if it’s in season and has flavor. If not, better skip it, as it will make the recipe watery and pointless.
5. Take about 80-100g of smoked salmon (get it in thin slices). Cut two thicker slices to use as “lids” for assembly. Dice the rest into small cubes and add it to the avocado and vegetables in the bowl.
6. Squeeze a little lemon juice, but not too much, as it can turn sour – I use about a tablespoon, and if I’m feeling fancy, I grate a bit of the zest (only the yellow part, as the white is bitter).
7. Add a good two tablespoons of mayonnaise (homemade if you have it; otherwise, store-bought is fine, but it shouldn’t be sweet). Once, I used yogurt for someone on a diet, but it doesn’t have the same “roundness,” just so you know. Mix everything gently, so you don’t make a puree, just to coat it well.
8. Salt, pepper, and if you have it, a pinch of cayenne pepper – I love it, it gives that kick that “lifts” the salmon and avocado. Don’t add too much, as it can be quite spicy.
9. Take a stainless steel ring (this is the trick; without it, you can use a glass or a small bowl, but it won’t look as elegant). Place a slice of salmon at the bottom, then fill with the avocado and vegetable mixture, pressing gently with the back of a spoon, but without completely crushing it. Cover with the other slice of salmon. Slowly pull off the ring – if it’s been chilled for 10 minutes beforehand, it holds better.
10. On the side, make a quick salad: green salad leaves (arugula, baby spinach, whatever you have), mixed with olive oil and balsamic vinegar (not too much, so it doesn’t get soggy). Squeeze some lemon over it, add some boiled shrimp (or pre-cooked if you don’t feel like cooking). Some people also add extra avocado; I prefer half a sliced lime, as it looks better on the plate.
11. Toasted bread sticks – I roll them every time. If you want, you can rub the bread with a clove of garlic, but don’t overdo it, so it doesn’t overpower the salmon flavor.
Tips & tricks: If you let it chill in the fridge for about 30 minutes before serving, it holds better when you lift the ring and the flavors meld together. I didn’t think of this the first time, but learn from experience: don’t use leftover avocado from yesterday; it oxidizes, turns gray, looks ugly, and tastes weird.
A useful tip: if you don’t have a ring, you can use a straight glass with the bottom cut off (I sacrificed an old one); it works just as well.
For drinks, almost any dry white wine goes well, but not sweet. Champagne if you want to impress, but a prosecco or dry sauvignon blanc is also perfect. Some say it goes with rosé, but I only like it with white. I don’t think it pairs well with beer, but if you insist, maybe a light, unfiltered blonde beer.
Other alternatives and variations: you can use any smoked fish instead of smoked salmon (trout, mackerel, even smoked tuna, but that’s harder to find). For fish-free versions, use fresh cheese with dill; it comes out just like a vegetarian tartare. For vegans, skip the salmon, add chickpeas, olives, capers, and good oil, but it won’t be the same. Instead of mayonnaise, you can try cashew cream or soy yogurt for those with allergies.
For a complete menu, this works well as a starter – you can serve it after a heavier main course, like beef tenderloin or duck breast, or something lighter like seafood pasta. For dessert, something tangy (berry cheesecake or lime panna cotta).
Similar recipes to try: tuna tartare with avocado (do it the same way, just replace the salmon with raw tuna, diced, and marinate it a bit with soy sauce and ginger), avocado mousse with shrimp, or even egg salad with avocado for those who don’t love fish.
It works best as an appetizer for a meal where you have guests who aren’t squeamish about raw or smoked fish. If you have friends who can’t stand smoked fish, know that this recipe won’t convince them; the flavor is too intense. With the salad on the side, it’s even lighter. It also works as a light dinner on a summer day, but I prefer it for a festive meal, even for New Year’s Eve.
Frequently asked questions, as I get plenty every time I post pictures of it:
1. What kind of smoked salmon should I use?
I get mine from Lidl or Kaufland, in those flat packages. It doesn’t cost a fortune and slices nicely. It’s important that it’s not very wet or with sauces and doesn’t smell of rancid fish, as it’s spoiled. If you have the budget and desire, you can also get it sliced from fresh fillets, but it’s not a must.
2. What can I use instead of mayonnaise?
Thick Greek yogurt, natural spreadable cheese, or, if you want a vegan version, cashew cream. Egg mayonnaise gives a richer flavor, but it’s not set in stone. I’ve also tried sour cream, but I found it too tangy.
3. How do I prevent avocado from oxidizing?
Squeeze lemon juice immediately after cutting it, mix, and keep it covered. Don’t let it sit in the air; don’t delay preparation after cutting. Sometimes, if you mix it quickly with the onion and pepper, it won’t oxidize badly. But whatever you do, eat it the same day.
4. Can I prepare it in advance and keep it in the fridge?
Yes, but not more than 3-4 hours, and covered with plastic wrap directly on the surface. It won’t hold as well in appearance; the avocado will color over time, and the texture will degrade. Make the salad and bread just before serving, or they will get soggy.
5. Can I use tuna, trout, or other fish?
Yes, it works with any smoked fish, as long as it’s sliced thinly. Even with finely chopped shrimp. I don’t recommend fresh raw salmon unless you’re very strict about hygiene and sourcing.
Nutritional values, approximate (per serving as an appetizer, without toasted bread): about 270-310 kcal, depending on how much mayonnaise and salmon you use. The avocado brings healthy fats, around 12-15g/serving, but also lots of fiber and vitamins (E, K, B6, folic acid). The salmon provides protein (about 10-12g), plus Omega-3 fats, which are very good. If you add too much mayonnaise and bread, the calories increase, but otherwise, it’s a lighter option compared to potato salads or pâtés. It’s gluten-free if you don’t add bread. Low in carbs (about 8-10g/serving, mostly from avocado and vegetables). It’s not for those looking for low-fat options, but it doesn’t have bad cholesterol, only what the yolk or mayonnaise brings. It’s suitable for those following Mediterranean, pescatarian, or red meat-free diets.
How to store and reheat – there’s nothing to reheat since it’s not cooked. You can keep it in the fridge, covered, for about 4-5 hours, but not longer, after which the avocado turns gray and the texture degrades. I don’t recommend making it a day in advance; it loses its charm. If you want to be organized, chop the vegetables and keep them separate, and cut and mix the avocado on the spot. If you do have leftovers, use it the next day in a sandwich with some tomatoes and a little olive oil. Don’t freeze it; it’s pointless.
Ingredients (for two large portions or three smaller ones):
- 2 ripe avocados – creamy base, adds healthy fats and a “buttery” taste
- 80-100g smoked salmon – for layering and filling, gives the main flavor and salt
- 1 small onion (shallot or yellow, not too spicy) – for a bit of “bite” and sweetness
- 1/2 red bell pepper – color and crunch
- 1 small peeled, seedless tomato (optional) – flavor and a bit of tang
- 2 tablespoons mayonnaise – binds everything and adds “smoothness”
- salt, freshly ground pepper – basic, obviously
- a pinch of cayenne pepper (optional) – mild heat
- juice of a small lemon – prevents oxidation and adds acidity
- grated lemon zest (only the yellow part, optional) – for aroma
- for the salad: salad leaves (mix, whatever you have at home), extra virgin olive oil, balsamic vinegar, salt, lemon juice
- 3-4 pre-cooked shrimp (optional, for garnish or extra flavor)
- sliced lime, for garnish
- toasted bread sticks – for crunch and to "spread" the filling
The preparation is simple, the assembly is as well, but the result seems complicated: this is actually the secret of French cuisine. Let's move on to making the avocado tartare. In a non-metallic bowl, mix medium diced avocado with finely chopped onion, diced tomato, and red bell pepper, along with some finely chopped smoked salmon. Add mayonnaise, spices, lemon juice, and a little grated lemon zest, and mix well. The combination is not random; I chose these vegetables for both color and texture, it will be pleasant to discover a mix of soft, crunchy, and creamy while simultaneously tasting the sweetness of the avocado and the smoky flavor of the salmon, with a spicy kick from cayenne pepper. After seasoning the avocado tartare, use a stainless steel ring to cut out two rounds of smoked salmon. On a platter, we begin the final assembly. Place the stainless steel ring where desired, starting with the first circle of smoked salmon, then add the avocado tartare with salmon until the ring is filled, pressing gently with the back of a soup spoon to achieve an even composition, and finally add the last circle of salmon. Next to it, place a small salad made of various salad leaves seasoned with balsamic vinegar and olive oil, add a squeeze of lemon, a shrimp, and a slice of green lemon. Serve with toasted breadsticks. This appetizer was my suggestion in the 'sous chef' category at the restaurant and was highly appreciated by those who tasted it; I hope you try it and enjoy it. Bon appétit!
Ingredients: stainless steel rings for assembly, smoked salmon, ripe avocado, a small shallot or a mild onion, red bell pepper and optionally peeled tomato, salt, pepper, a little cayenne pepper, 2 tablespoons of mayonnaise, lemon. For the mixed salad we need green lettuce, lime, prawns or shrimp, toasted bread sticks.
