Driftwood Beach Appetizer (Print)

Crisp crackers paired with smoked fish on a smooth hummus base, enhanced with dill and lemon zest.

# What You Need:

→ Crackers

01 - 3.5 oz pale, rustic-style crackers (water crackers, matzo, or 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 evenly over the hummus, then lightly dust with smoked paprika and sprinkle toasted sesame seeds to evoke a sandy beach effect.
03 - Place the broken crackers artfully along one edge of the hummus, resembling weathered driftwood washed ashore.
04 - Scatter the flaked smoked fish atop and around the crackers, varying the piece sizes for a natural presentation.
05 - Decorate with fresh dill fronds, lemon zest, capers, and optional microgreens to enhance freshness and visual appeal.
06 - Present immediately, inviting guests to scoop the smoked fish and hummus using the crackers.

# Helpful Hints:

01 -
  • It looks restaurant-worthy but requires zero cooking, just thoughtful assembly and a good eye for arrangement.
  • The combination of smoky fish, creamy hummus, and crisp crackers hits every texture and flavor note without a single technique to worry about.
02 -
  • Your smoked fish quality makes or breaks this dish—pale, delicate flakes are what you're after, so avoid heavily smoked varieties that overpower everything else.
  • Assemble this only 15 minutes before serving or the crackers will begin to soften from the humidity of the hummus, losing that critical crunch.
03 -
  • Buy your hummus at least a day ahead so you can let it come to room temperature before plating—cold hummus looks stiff and unwelcoming.
  • Toast your sesame seeds yourself if you have time; store-bought toasted seeds sometimes taste stale, and fresh-toasted ones add a warmth that transforms the whole dish.
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