Party Smoked Salmon and Dill-Stuffed Avocado Rounds

Name: Party Smoked Salmon and Dill-Stuffed Avocado Rounds
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 4 whole ripe avocados, halved lengthwise, pit removed; 6 oz (170 g) smoked salmon, finely chopped; 4 oz (115 g) cream cheese, softened, at room temperature; 3 tablespoons (9 g) fresh dill, finely chopped; 2 tablespoons (20 g) capers, drained and chopped, chopped; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (20 g) red onion, finely minced (optional); to taste sea salt; to taste freshly cracked black pepper; 12 sprigs fresh dill sprigs, for garnish (optional)

From the MyKitchenBank Kitchen

Elegant no-cook appetizers featuring thick avocado rounds topped with a creamy smoked salmon and dill filling. Each bite combines buttery avocado, silky smoked salmon, bright fresh dill, and briny capers—perfect for entertaining. These come together in minutes and feel restaurant-worthy on any party table.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 24 appetizer rounds (2 per person)

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Steps

Before you start

Choose ripe avocados that yield slightly to thumb pressure but are not mushy
Have all ingredients prepped and ready before assembling so avocado doesn't brown
Use a sharp serrated knife to slice avocados cleanly without crushing
Chill serving platter in the freezer for 10 minutes if possible

1
Mix the filling
- In a small bowl, combine the softened cream cheese, finely chopped smoked salmon, fresh dill, capers, and minced red onion if using.
- Stir until evenly mixed with no lumps.
- Season lightly with sea salt and freshly cracked black pepper, keeping in mind the salmon and capers are already salty.
- Taste and adjust seasonings as needed.
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Ready when: Mixture is uniform in color with no streaks of cream cheese visible
Tip: Don't overmix; gently fold ingredients together to keep the salmon in small pieces rather than breaking it down into a paste
2
Slice avocados into rounds
- Cut each avocado half into 3 thick rounds (about ¾ inch / 2 cm thick) using a sharp serrated knife.
- You should have 24 rounds total.
- As you slice, gently scoop each round away from the skin with the knife and place on the cutting board.
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Ready when: Each round is uniform in thickness and cleanly separated from the skin
Tip: Use a gentle sawing motion rather than pressing down—pressure can bruise or split the avocado
3
Acid-protect the avocado
- Immediately brush or lightly toss the avocado rounds with fresh lemon juice, using about half of the juice total.
- This prevents browning and adds brightness to each bite.
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Ready when: Avocado surface is lightly coated and glistening
Tip: Don't skip this step—it's the difference between fresh-looking appetizers and discolored ones
4
Assemble the rounds
- Place the lemon-treated avocado rounds on a chilled serving platter.
- Using a small spoon or piping bag, generously top each round with about 1 tablespoon (15 g) of the smoked salmon filling, creating a small mound in the center.
- You should have enough filling for all 24 rounds.
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Ready when: All rounds are topped with a generous dollop of filling
Tip: Work quickly to minimize avocado exposure to air; assemble just before serving if possible
5
Finish and serve
- Drizzle any remaining lemon juice over the assembled rounds.
- Top each one with a fresh dill sprig if desired, and give a final light crack of sea salt and black pepper.
- Serve immediately on the chilled platter.
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Ready when: Rounds are garnished and ready to serve
Tip: These are best served within 30 minutes of assembly to keep avocado at its best and flavors bright

Good to know

Tips

For the creamiest filling, make sure cream cheese is fully softened at room temperature before mixing—it won't combine smoothly if chilled
Select avocados that are ripe but not oversoft; they should slice cleanly and hold their shape on the platter
Lemon juice is essential—it prevents browning and brightens the entire bite, so don't skimp
These shine as a 'make the filling, slice just before serving' appetizer; the less time avocado sits in air, the better it looks on the party table

Make ahead

The smoked salmon filling can be made up to 4 hours ahead and stored in an airtight container in the refrigerator. Assemble the rounds no more than 30 minutes before serving to prevent avocado browning.

Storage & reheating

Best served immediately. If you must hold them, cover loosely with plastic wrap and refrigerate for up to 2 hours. Do not freeze. Once made, the avocado will begin to brown after a few hours, so these are best as a same-day preparation.

Substitutions

cream cheese, softened → Greek yogurt or sour cream. Use the same amount for a tangier, lighter filling that's equally creamy
smoked salmon → smoked trout or high-quality canned salmon. Both offer a similar smoky flavor; adjust salt to taste as canned salmon can be saltier
fresh dill → fresh chives or tarragon. Chives offer a mild onion note; tarragon adds anise undertones. Use the same amount
capers, drained and chopped → finely chopped cornichons or diced red bell pepper. Cornichons maintain the briny punch; bell pepper adds sweetness instead