Smoked Salmon Guacamole Bombs
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Whether you make the guacamole from scratch or use ready-made guac, these Smoked Salmon Guacamole Bombs deliver the best brunch in a beautiful, lush bite. The combination of fresh, creamy guacamole nestled in juicy tomato halves, topped with rich, cold-smoked salmon delivered straight from Iceland, creates a burst of flavors and textures in every bite. Garnished with fresh cilantro, these bombs are as visually appealing as they are delicious. Easy to prepare and impressive to serve, they’re the ultimate brunch showstopper that will leave everyone craving more!
About the Fish: Smoked Salmon
Biology:Our Smoked Salmon (Salmo salar) is a cold-water fish found in the North Atlantic Ocean, caught off the coast of Iceland.
Taste & Texture: Smoked salmon has a rich, savory flavor with a delicate, silky texture. The smoking process imparts a distinctive smoky aroma and taste, enhancing the natural richness of the fish. Smoked salmon is an excellent source of protein, omega-3 fatty acids, vitamins B6 and B12, vitamin D, and minerals like selenium.
Cooking: Smoked salmon is typically enjoyed cold and ready to eat. It can be used in a variety of dishes, including bagels with cream cheese, salads, pastas, and canapés.
Sustainability: Nordic Catch Hot Smoked Salmon is sustainably-caught and shipped fresh, never frozen to your doorstep. Fishing stocks in Iceland are constantly monitored to avoid overfishing and nearly all of our Icelandic salmon are caught via longline.
Onto the Smoked Salmon Guacamole Bombs recipe!
Ingredients
Main toppings
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5.3oz Nordic Catch Cold Smoked Salmon
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2 medium tomatos
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Cilantro for garnish
Guacamole
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1 medium or 2 small avocados
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2 teaspoons of finely minced shallot
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2 teaspoons roughly chopped cilantro or other light herbs like mint, dill, or parsley + more for serving
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Juice from 1 lime
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1/2 teaspoon cumin
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Pinch of cayenne or to taste
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Optional: 1/2 jalapeño deseeded and chopped finely
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Nordic Catch Sea Salt to taste, about 1/8 teaspoon
Directions
Halve the tomatoes lengthwise. Remove the seeds and cut out the crown if too tough to eat.
Salt lightly and set tomato halves aside.
To make the guacamole, mash up the avocado with a fork.
Immediately add the lime juice to minimize oxidation.
Add the rest of the guacamole ingredients to the avocado mixture and stir to combine.
Under-salt the guac to let the salmon’s fresh sea saltiness shine through.
Spoon guacamole into tomato halves. You may have extra guac depending on your tomatoes’ sizes.
Drape smoked salmon on each bomb and top with extra herbs.
Along the way
