Smoked Salmon Involtini with Guacamole

This refreshing dish is ideal as an appetizer during a hot summer day by the pool.

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  • 3 medium scallions, white and tender green parts only
  • 2 medium garlic cloves, unpeeled
  • 1 jalapeño, seeded and quartered lengthwise
  • 1 tablespoon vegetable oil
  • 3 Hass avocados, halved and pitted
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 1 pound cream cheese
  • 2 teaspoons jalapeño hot sauce
  • 2 pounds smoked salmon
  • Mini toasts

How to make this recipe

  1. Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.

  2. Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper.

  3. Fold the guacamole with the cream cheese and jalapeño hot sauce; season with salt and pepper. Overlap the smoked salmon slices in pairs. Trim each pair to a 4-by-6-inch rectangle. Pipe a 1-inch thick strip of the guacamole–cream cheese mixture along one of the 4-inch sides of each pair. Roll the smoked salmon into cylinders, transfer to a tray and freeze for 15 minutes or until firm. Cut into 4 pieces; serve on mini toasts.

Contributed By Photo © Lucy Schaeffer Published June 2008

469669 recipes/smoked-salmon-involtini-guacamole 2013-12-06T23:49:19+00:00 Grace Parisi spring|summer|test-kitchen|cocktail-party|new-years-eve|appetizers-starters|16 june-2008,Grace Parisi,avocado recipes,involtini,guacamole,smoked salmon,appetizer recipes,smoked-salmon-involtini-guacamole 469669

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