Toasted Pumpkin Seed Guacamole with Peach Wood Smoked Salmon

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Several years ago I went to a plastic manufacturing company and had them cut some molds out of plexi-glass for me so I could create “stacks” like the one above. The were cut from a 2 inch diameter plexi-glass tube in about 4 inch lengths.  They were really inexpensive and I have used them over and over. All I do is pop them in the dish washer and they are ready to be used for the next crazy idea I have!

Visually I love the look of “stacked” food and have used this idea a lot in my career.

I thought that the smoked salmon would look great on top of the guacamole so I got the molds out of storage, dusted them off and went to work on this recipe.

The salmon I used was a new product that Whole Foods Market is smoking in-house now. It is a salmon fillet that was smoked on Peach Wood.  It is not a real pungent smoked flavor like it would be if it were smoked on Mesquite.  It has a soft, fruity, sweet smoke flavor that does not override the sweetness of the salmon.  This was not cold smoked like Lox.  It is a hot smoked process. Think of this salmon layer a little like a dip for chips.

The Guacamole preparation is like most Guacamole recipes but with the addition of toasted Pumpkin Seeds which gave the Guacamole a crunchy texture as well as a slightly nutty flavor.

I created a third layer in the stack by adding a layer of whole toasted pumpkin seeds in between the Guacamole and the Salmon layer.

Toasted Pumpkin Seed Guacamole with Peach Wood Smoked Salmon

  • Servings: Servings: 8-9 as a stack
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Smoked Salmon Layer Ingredients

1 roasted poblano pepper, seeded and diced fine

1/4 medium red onion, diced fine

4 oz smoked salmon fillet, skin removed and flaked fine

1/4 tsp lemon zest

1 tsp lemon juice

1/2 c corn kernels, fresh or frozen, save 1/4 cup for the garnish

1/3 c whipped cream cheese

 

Smoked Salmon Instructions

Combine all the above ingredients in a medium bowl and mix well to combine.

Set aside.

 

Toasted Pumpkin Seed Guacamole Ingredients

6 avocados, cut in half, seeds removed

1/2 c red onion, minced fine

3 large jalapeno, cut in quarters, seeds removed, diced fine

2 T lime juice

1 c roasted and salted pumpkin seeds, divided into 2 portions of 1/2 c each

1/3 c cilantro, diced fine

1/4 tsp cayenne pepper

Salt to taste

1 bag Blue Corn Chips to serve with the assembled dish

 

Toasted Pumpkin Seed Guacamole Instructions

In a medium bowl, mash the avocado pulp with a potato masher or a fork.  Leave a little chunky.

Add remaining ingredients and salt to taste.

Set aside.

 

To assemble the stack

Place the mold in the center of the plate.  Put the guacamole in the bottom of the mold about 1/2 way up the mold. With a small spoon pack the guacamole firmly into the mold

Add about 1/2 tablespoon of whole toasted pumpkin seeds and pack lightly.

Top the pumpkin seeds with the smoked salmon mixture and pack lightly on top of the pumpkin seeds being careful not to mash the pumpkin seeds into the guacamole layer.

Garnish with a few kernels of corn or pumpkin seeds.

Gently pull the mold up and off of the stack!

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