There’s a reason avocado and smoked salmon is a classic that never gets old. It’s not just that they look good together (they do), it’s that they balance each other perfectly.
Avocado brings a buttery, mellow richness that coats the palate, while smoked salmon adds depth, salt, and savoury intensity. Put simply: one is smooth and round, the other is structured and punchy, and together they hit that sweet spot where every bite feels complete. Nutritionally, it’s a pairing that makes sense too: salmon is naturally rich in omega-3s and high-quality protein, while avocado adds heart-friendly fats and fibre, making the plate feel satisfying without being heavy.
In this recipe, we take that duo a step further. The avocado becomes a silky “mayo”; the potatoes come out of the oven crisp-edged and comforting, ready to soak up all that creaminess. And then there’s the star: our Whisky&Soy Smoked Salmon, bold, savoury, and made for this kind of contrast.
The result is the kind of dish that looks restaurant-level, but is basically: bake, blend, plate, and enjoy!
Ingredients (Serves 2 as a light meal / 4 as a starter)
Avocado mayo
- 2 avocados
- 1 tbsp neutral olive oil
- 1 tsp rice vinegar
- Optional: 1 small clove garlic, finely grated
- Pinch of salt
- Lime juice (to taste)
To assemble
- 150g Smoked Salmon Whisky & Soy
- Baby potatoes, baked (as many as you want,this is a judgement-free zone)
- 1/2 jalapeño
- Nori (crumbled or finely snipped), optional
- Sesame seeds (plus extra for finishing)
- Fresh coriander (optional, for topping)
Method
- Heat the oven to 200°C. Bake the baby potatoes until tender inside and crisp at the edges (timing depends on size, usually 25–35 minutes). Once cooked, toss them with sesame seeds and a few nori pieces if using.
- Scoop the avocado flesh into a blender. Add chopped jalapeño, lime juice, rice vinegar, neutral olive oil, and salt. Optional: grated garlic.
- Blend until smooth, creamy, and spoonable. Taste and adjust: more lime for brightness, more salt for depth.
- Plate it up: Swipe a generous spoonful of avocado mayo across each plate. Pile on the warm baby potatoes, then top with abundant slices of Whisky&Soy Smoked Salmon.
- Sprinkle with extra sesame seeds, a little nori, and fresh coriander if you like. A final squeeze of lime is highly recommended!
If you’re ready to get cooking, explore our range of smoked salmon here.