Pickled Salmon and Avocado Cocktail
Pickled King Salmon, Avocado, Iceberg Lettuce, Sweet Onion, Jalapeño, Dill, Tabasco Sauce
Earlier, I shared my recipe for Pickled Salmon — silky pieces of king salmon cured in a tangy, aromatic brine. Here’s another way to enjoy it — cool and refreshing, layered with avocado and crisp lettuce in the style of a Mexican seafood cocktail.
A playful nod to the classic Mexican shrimp cocktail, this version swaps shrimp for buttery pickled salmon and lets the natural acidity of the brine do the work — rather than the lime juice used in the traditional version.
Served over a bed of crisp iceberg, the flavors build in layers — creamy avocado, mild sweet onion, a flicker of jalapeño heat, and fragrant dill. A drizzle of olive oil and a few dashes of Tabasco bring it all together.
Ingredients
- shredded iceberg lettuce
- pickled king salmon with brine
- avocado, cubed
- sweet onion, sliced thin
- jalapeño, sliced thin
- fresh dill
- olive oil
- tabasco sauce
To Serve
Fill cocktail glasses halfway with shredded iceberg. Layer pickled salmon, avocado, onion, jalapeño, and dill over the lettuce. Spoon a bit of the pickling liquid over the top and finish with a drizzle of olive oil and a few dashes of Tabasco. Offer sea salt, freshly ground pepper, and extra Tabasco on the side, along with your favorite chips or crackers — we like Milton’s crispy sea salt crackers for their satisfying crunch.
Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.
