Driftwood Beach Appetizer (Printer-friendly)

Crisp crackers, smoky fish, and creamy hummus combine for a light, beach-inspired starter.

# What You'll Need:

→ Crackers

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

→ Fish

02 - 4.2 oz smoked white fish (such as 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)

# How to Make It:

01 - Spread the hummus in a thick, even layer on a large serving platter, shaping it into a gentle shoreline with a spatula or spoon.
02 - Drizzle the olive oil over the hummus, then lightly dust with smoked paprika and sprinkle with toasted sesame seeds to create a sandy texture.
03 - Artfully arrange the broken crackers along one edge of the hummus to resemble weathered driftwood washed up on shore.
04 - Scatter the flaked smoked fish atop and around the crackers, varying the placement for a natural appearance.
05 - Finish with fresh dill, lemon zest, capers, and optional microgreens to enhance the fresh, beach-inspired presentation.
06 - Serve immediately, allowing guests to scoop up the fish and hummus with crackers.

# Expert Suggestions:

01 -
  • It feels fancy enough to impress guests but takes just twenty minutes, no cooking required.
  • The combination of crisp, creamy, and smoky textures hits every craving at once.
  • You get to play with your food and actually look sophisticated while doing it.
02 -
  • Don't spread the hummus too thin, or the whole thing looks skimpy; thickness makes it feel generous and rich.
  • Add the garnish as close to serving time as possible, especially the dill and capers, so they don't wilt or lose their flavor.
  • Taste your hummus before you plate it—if it needs salt or lemon, adjust now rather than discovering it's bland once you've done all the plating.
03 -
  • If your hummus is too thick to spread smoothly, stir in a teaspoon of water or olive oil until you reach the right consistency; cold hummus is harder to work with than room-temperature.
  • Toast your sesame seeds in a dry pan for a minute or two just before serving—the warmth releases their oils and deepens their flavor.
  • Build this on a platter with a slight rim or lip so the hummus doesn't slide off the edge when guests scoop.
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