Salmon and Avocado Platter Recipe
Ingredients
2 medium artichokes
4 ounces goat cheese (chevre)
1 3 ounce package cream cheese, softened
1 tablespoon olive oil or cooking oil
1/2 teaspoon dried basil, crushed
Dash bottled hot pepper sauce
3 tablespoons pine nuts, toasted
2 avocados, seeded, peeled, and cut into thin wedges
Lemon juice
4 ounces thin-sliced smoked salmon
3 pita bread rounds, cut into wedges and toasted
Leaf lettuce (optional)
Desired fresh fruit (tangerines, dates, and/or strawberries)
Blanched whole almonds (optional)
Directions
Wash artichokes, trim stems, and remove loose outer leaves.
Place artichokes in a saucepan; add water to a 1 1/2 inch depth.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 30 minutes or till an artichoke leaf pulls out easily.
Drain upside down; chill.
Meanwhile, in a small mixer bowl combine the goat cheese, cream cheese, oil, basil, and hot pepper sauce.
Beat with an electric mixer till fluffy.
Chop 2 tablespoons of the pine nuts; stir into cheese mixture.
Halve artichokes lengthwise.
Using a spoon, remove choke.
Fill each hollowed artichoke half with cheese mixture.
Sprinkle with the remaining 1 tablespoon pine nuts.
Brush avocado with some lemon juice.
Cut salmon into strips and wrap around avocado.
Arrange artichokes, salmon-wrapped avocado, pita bread wedges, lettuce, fruit, and almonds on serving platter.
Place artichokes in a saucepan; add water to a 1 1/2 inch depth.
Bring to boiling; reduce heat.
Cover and simmer for 20 to 30 minutes or till an artichoke leaf pulls out easily.
Drain upside down; chill.
Meanwhile, in a small mixer bowl combine the goat cheese, cream cheese, oil, basil, and hot pepper sauce.
Beat with an electric mixer till fluffy.
Chop 2 tablespoons of the pine nuts; stir into cheese mixture.
Halve artichokes lengthwise.
Using a spoon, remove choke.
Fill each hollowed artichoke half with cheese mixture.
Sprinkle with the remaining 1 tablespoon pine nuts.
Brush avocado with some lemon juice.
Cut salmon into strips and wrap around avocado.
Arrange artichokes, salmon-wrapped avocado, pita bread wedges, lettuce, fruit, and almonds on serving platter.
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