Driftwood Beach Appetizer (Print Version)

Light appetizer featuring smoked fish, creamy hummus, and crisp crackers with fresh garnishes.

# Components:

→ Crackers

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

→ Fish

02 - 4.2 oz smoked white fish (e.g., smoked 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 evenly in a thick layer on a large serving platter, shaping it into a gentle shoreline with a spatula or spoon.
02 - Drizzle olive oil over the hummus, then lightly dust with smoked paprika and sprinkle toasted sesame seeds to resemble sandy beach texture.
03 - Place the broken crackers along one edge of the hummus to mimic weathered driftwood scattered on shore.
04 - Scatter the flaked smoked white fish atop and around the crackers, varying the pieces to create a natural appearance.
05 - Decorate with fresh dill, lemon zest, capers, and optional microgreens to enhance freshness and visual appeal.
06 - Present immediately, allowing guests to scoop fish and hummus together with the crackers.

# Expert Advice:

01 -
  • It looks like restaurant-level plating but takes barely twenty minutes to pull together.
  • The smoked fish and creamy hummus pair in a way that feels luxurious but totally approachable.
  • It's a conversation starter—guests genuinely pause to admire it before eating.
02 -
  • Don't assemble this more than a few minutes before serving—the paprika and oil can make the hummus start to separate if it sits too long, and the crackers will soften if they touch the hummus too early.
  • The quality of your smoked fish matters more here than in most recipes because it's the star, not a supporting player—taste before you buy if you can.
03 -
  • Hummus straight from the fridge can be dense and difficult to spread smoothly—let it sit at room temperature for ten minutes beforehand for easier sculpting.
  • Buy smoked fish from a fishmonger if you can; it's almost always fresher and better quality than packaged versions, and they'll flake it for you if you ask nicely.
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