Smoked Salmon Avocado Cheesecake Verrines

These smoked salmon avocado cheesecake verrines make an elegant no-bake starter or appetizer with a French touch. It features a crispy base of crackers, avocados, a creamy layer of cream cheese and some smoked salmon.

Whether you’re in the lookout for a fancy no-bake starter or want to make mini amuse-bouche for a cocktail party, these smoked salmon verrines are spot on! Traditionally served in small clear glasses, they’re a classic appetizer of every French reception.

You’ll love the layered presentation that also offers a great flavor combo and a fantastic contrast in textures. I kept the recipe simple here, with just crackers, avocado, cream cheese and smoked salmon, but once you master the basics you can play around a little and create many other variations (see the “possible variations” section below).

What are verrines?

Verrine (“small glass” in French) is an individual glass container used to serve layered appetizers or desserts, often no-bake. The layered presentation is important, hence the choice of a transparent glass as you should be able to see through the glass. You can use small glass jars of different sizes, shot glasses or clear plastic tumbler cups to create verrines. Note that only the glass ones are reusable.

What goes into smoked salmon verrines?

• Crackers. I used Ritz crackers, but other similar salty crackers work to create the crispy base.
• Avocados. Choose them ripe to the touch but still vibrant green in color. Avoid dark spots, which would result in a quick darkening process of the avocados (which is totally normal and natural but would not look appealing visually in the layered presentation).
• Cream cheese. I used plain cream cheese and whipped it with an electric hand mixer to create an airy, fluffy texture.
• Smoked salmon. You can choose fresh or frozen (and thawed) smoked salmon, wild-caught if possible.
• Lime. The lime juice will prevent the avocado from darkening too quickly and bring refreshing sour flavors with a hint of acidity. If you do not have limes, you can replace with lemon juice.
• Herbs and other seasonings. Fresh chives and dill are an important part of this recipe. You can use one or the other, or both like I did in this recipe. You also need some shallots to enhance the avocado layer. Do not forget to season well with salt and freshly ground pepper (I recommend Timut pepper for a maximum of flavors; this is a favorite in our house, we’re obsessed!).

How to assemble these smoked salmon verrines?

Have all of your preparations ready before you start, i.e. the crumbed crackers mixed with butter, the mashed avocados, the herb cream cheese and the smoked salmon.

• Divide the crackers mixture into the verrines, pressing slightly to the bottom in an even layer.
• Now spoon the mashed avocados over the crackers base. Note that you can dice the avocado if you want more texture in your verrines.
• Using a spoon or a piping bag for a neat result, add the herb cream cheese layer and smooth it out slightly. Reserve a little of the cream cheese mixture for decoration.
• Finish up with some smoked salmons, and add the final touches: a drop of cream cheese, freshly ground Timut pepper, chopped dill and chives, lime zest and lime slices.

Recipe variations

These verrines are very forgiving, and you can easily add your personal twist to create different variations. Here are just a few suggestions:

• Create a shrimp variation. Instead of smoked salmon, top them off with cooked shrimps.
• Use diced raw salmon (sashimi-quality) instead of smoked salmon and marinate slightly in lime juice before using. You can also add pink peppercorns for more flavors.
• Change the cheese. You can add some fresh goat cheese to the cream cheese to add more salty flavors. Alternatively, you could create an express version with Boursin, that you simply mix with a little bit of sour cream to soften it.
• Create an avocado-mango salsa. Instead of mashed avocado, simply dice the avocado and gently mix with diced mango and shallots, adding a squeeze of lime juice to prevent the avocados from darkening.
• Top with pomegranate seeds or salmon roe (red caviar) for a festive final touch.

More no-bake recipes you’ll love:

• Swedish Toast Skagen (Prawn Toast) + a version in a jar
• Tuna Tartare with Ginger Soy Dressing
• Salmon Tartare with Avocado and Mango
• Beet-Cured Salmon with Horseradish
• Cranberry Pecan Cheese Balls

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