Tag: salmon

Pickled Salmon and Avocado Cocktail

Pickled Salmon and Avocado Cocktail

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.

Pickled Salmon and Avocado Cocktail

Ingredients
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.

Pickled Salmon and Avocado Cocktail

Cool, briny, and full of contrast — it’s a refreshing twist on a classic where the salmon absolutely shines.

Pickled Salmon with Buttered Pumpernickel

Pickled Salmon with Butter Pumpernickel

Pickled Salmon with Buttered Pumpernickel

Pickled salmon is a study in balance — delicate yet bold, bright yet savory. Thick-cut king salmon steaks are trimmed into even chunks, salted, then gently poached until just set. The fish absorbs a fragrant brine of vinegar, shallot, dill, rosemary, and jalapeño, creating layers of flavor that are clean and complex. The texture remains tender but firm, each piece glistening in a lightly aromatic oil-and-vinegar marinade.

Served chilled with buttered pumpernickel, the pairing brings contrast and depth — the bread’s dark, slightly sweet notes underscore the salmon’s gentle acidity and herbal lift. Each bite captures the essence of coastal simplicity — clean, briny, and deeply satisfying.

Pickled Salmon with Butter Pumpernickel

Pickled Salmon Recipe

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Salmon Rillettes (from leftovers)

Salmon Rillettes

Salmon Rillettes

Brioche Toast Points, Cucumber Slices
Radish, Lemon
Pickled Onion and Olive Skewers

Using leftover smoked salmon and roasted salmon for rillettes is a perfect idea because it turns odds and ends into something luxurious without waste.

Salmon Rillettes

Serving it with brioche toast points adds a touch of buttery sweetness and crunch, while the thick cucumber slices act as a crisp, refreshing vehicle for the salmon.

The little skewers of cocktail onions, Castelvetrano olives, and cherry tomatoes introduce briny, tangy, and juicy notes, giving each bite complexity and brightness. While sliced red radish adds peppery crunch, and the thin lemon slices let guests add a fresh, zesty lift whenever they like.

Altogether, it’s a gorgeously balanced appetizer platter—texturally varied, visually appealing, and perfect for entertaining. It turns simple leftovers into something that looks and tastes like a restaurant-quality hors d’oeuvre.

Salmon Rillettes (from leftovers)

 

Salmon Rillettes (from leftovers) Recipe

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Smoked Salmon Montadito

Smoked Salmon Montadito

Smoked Salmon Montadito

Wild Alaskan Smoked Sockeye Salmon
Toasted Brioche, Truffled Cream Cheese,
Pickled Watermelon Radish, Hot Honey

This lovely snack was inspired by the Las Vegas Catalan-cuisine restaurant, EDO Tapas & Wine where it is presented table side under a dome filled with smoke. Chef Oscar Amador’s approach is to add a modern and innovative twist to classic Spanish recipes.

A montadito is a small Spanish sandwich or bite-sized tapa. The name comes from montar (“to mount”), because something tasty is “mounted” on bread. Think of it as Spain’s answer to a crostini or canapé.

Smoked Salmon Montadito

Montadito Recipe

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Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

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