Smoked Salmon and Avocado Stack with Sautéed Spinach and Mushrooms

• 2 whole (about 300 g flesh) ripe avocados⇄
• 20 ml lemon juice⇄
• 3 g salt⇄
• 2 g black pepper⇄
• 1 g red pepper flakes⇄

Halve and pit the avocados, scoop the flesh into a bowl, and mash roughly with a fork until chunky, mixing in lemon juice, salt, pepper, and red pepper flakes for a balanced flavor; ensure the texture remains coarse for better mouthfeel.

💡 Use a fork instead of a blender to keep the avocado chunky and avoid over-mixing.

• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 15 ml olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄

Wash and pat dry the spinach, slice the mushrooms thinly, and mince the garlic; set aside in separate bowls to streamline the cooking process.

💡 Prepping ingredients now saves time during sautéing—keep everything within reach of the stove.

• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 200 g cremini mushrooms⇄
• 400 g fresh spinach⇄
• 2 g salt⇄
• 1 g black pepper⇄

Heat olive oil in a large skillet over medium heat (about 160°C), add minced garlic and sauté for 30 seconds until fragrant; add sliced mushrooms and cook for 3-4 minutes until they release their juices and turn golden; toss in spinach in handfuls, stirring for 1-2 minutes until just wilted and bright green, then season with salt and pepper.

💡 Don’t overcrowd the pan with spinach—add it gradually to ensure even wilting without steaming.

• 200 g (sliced) smoked salmon⇄
• 40 g (thinly sliced into rings) red onion⇄
• 20 g (drained) capers⇄
• 10 g fresh dill fronds⇄
• 20 ml extra virgin olive oil⇄
• 10 ml lemon juice⇄

Divide the mashed avocado onto 4 plates, shaping into flat, even rounds; drape smoked salmon slices over each avocado base, then top with thinly sliced red onion rings, a sprinkle of capers, and fresh dill fronds; finish with a generous drizzle of extra virgin olive oil, a crack of black pepper, and a squeeze of lemon juice for brightness.

💡 Use cold-smoked salmon for its delicate, silky texture that complements the creamy avocado perfectly.