Driftwood Beach Appetizer (Printer view)

Smoky fish and creamy hummus paired with crisp crackers for a refreshing appetizer.

# What You'll Need:

→ Crackers

01 - 3.5 oz pale, rustic-style crackers (water crackers, matzo, lavash), broken into driftwood-like pieces

→ Fish

02 - 4.2 oz smoked white fish (trout, mackerel, or haddock), flaked into bite-sized pieces

→ Hummus Shore

03 - 8.8 oz classic hummus
04 - 1 tbsp olive oil
05 - 1/2 tsp smoked paprika
06 - 1 tsp toasted sesame seeds

→ Garnish

07 - 1 tbsp fresh dill fronds
08 - Zest of 1/2 lemon
09 - 1 tbsp capers, rinsed and drained
10 - Microgreens (optional)

# Directions:

01 - Spread the hummus in a thick, even layer on a large serving platter, shaping it into a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, then dust lightly with smoked paprika and sprinkle toasted sesame seeds to resemble sand.
03 - Place the broken crackers along one edge of the hummus, resembling weathered driftwood.
04 - Scatter the flaked smoked fish atop and around the crackers, varying piece size for a natural effect.
05 - Top with fresh dill, lemon zest, capers, and optional microgreens for a fresh, beach-inspired finish.
06 - Present immediately, inviting guests to scoop fish and hummus with the crackers.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but requires zero cooking skills, just thoughtful assembly and a good eye for presentation.
  • The smoked fish brings sophistication while the hummus keeps it approachable, making it equally at home at a casual gathering or an elegant dinner party.
02 -
  • Don't assemble this more than 15 minutes before serving, or the crackers will begin to soften from the moisture of the hummus, losing their satisfying crunch.
  • The quality of your smoked fish makes or breaks this dish; cheap, overly fishy varieties will dominate the palate instead of complement it.
03 -
  • Use a large platter so you have room to compose without crowding; a cramped presentation loses half its charm and makes it harder for guests to serve themselves neatly.
  • Toast your sesame seeds lightly in a dry pan just before using them; the warmth releases their nutty oils and makes them infinitely more flavorful than raw.
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