This smoked salmon and avocado mayo canape it’s a lot like our family.
I know that a great deal of our readers belong to bicultural or multicultural families. And anyone of them could tell you that this is not always an easy life, but it’s never boring.
A successful multicultural family almost certainly require people with open minds, willing to learn, to adapt, willing to question their own assumptions on many a thing. And dinner time is always an adventure.
We are a Danish-Dominican family. We are raising our daughter to appreciate both our cultures and foods. And while I may not have completely adopted Danish cuisine, and remain loyal to my beloved Dominican cuisine, I am a big fan of my husband’s home dishes. The same can be said of him. It usually works that way in mixed families.
And that is how we’ve stayed in business for nearly two decades.
We hear it all the time from our readers. They are looking to learn about their Dominican spouse’s culture. They want to learn how to cook it, how to enjoy it, and as much as possible about its origins and cultural significance. Because food is a huge part of everyone’s cultural identity.
For a food fan like myself, the journey has been in the opposite direction. I make a point of trying as much as I can when I am in Denmark, I have lots of books about traditional Danish cuisine and have learned how to cook some of them.
I am huge fan of Nordic fish, they are like the pork of the ocean: fatty, rich, strong flavors. I can eat pickled herrings for breakfast, to my husband’s horror, I can down eels like a viking, and I can count salmon as one of my favorite foods in the world. Scratch that, salmon is my favorite food.
This quick party treat combines two of my favorite foods: salmon and avocado. A Nordic favorite (salmon) and an American favorite (avocado) in a smoked salmon and avocado mayo canape that will please the pickiest of your guests. Why didn’t I think of that before?
Aunt Clara
Smoked Salmon and Avocado Mayo Canape Recipe
Ingredients
- 12 slices of bread of your choice (rustic bread works very well)
- 4 tablespoons of olive oil
- 1 cup of avocado mayo
- 1 cup of mild green leaves (baby arugula, curly lettuce, watercress or similar)
- 12 slices of smoked salmon
- 1 tablespoon of caper berries
- 12 small sprigs of dill
Instructions
- Brush bread on both sides with olive oil and place on a baking sheet. Broil until slightly brown.
- Cool down bread to room temperature. Spread a tablespoon of avocado mayo on each.
- Top with leaves, then with salmon.
- Garnish with capers and dill. Serve immediately.
Such a gorgeous canape, perfect for a huge salmon lover like myself! I will give this avocado mayo a try. I know I’d love this. I will use Japanese mayo to try it out. I can’t wait. Very spring inspired and I love how quickly we can prepare!
This is such a beautiful snack! I am pinning it! Avocado mayo seems like such a perfect company for smoked salmon.
You are right, being part of a bicultural family is not always a walk in the park, but I get to learn about my husband’s Dominican heritage. So thanks for helping with that.
And I love salmon and avocado too, so I guess I’ll have to try this.
I love this dish. I would have to say that salmon and avocado are two of my favourite foods too. In fact when I get sushi, it is always the salmon and avocado ones. Mixing two cultures is rather fascinating and certainly broadens one’s experience and knowledge. My cooking is a strong mix of Italian (husband) and Pacific/English food (me).
And they are both full of good fat. Good, delicious fat.
This looks tasty! I love smoked salmon, but my partner doesn’t. Sigh. Luckily, we see eye to eye for many other things!
I share your pain. My husband doesn’t care for it. And he calls himself a Dane!