Crispy Smoked Salmon, Mozzarella, Mango, and Avocado Chips
A refined appetizer that marries the crunch of chips with the creamy sweetness of avocado and mozzarella, lifted by the exotic freshness of mango and the smoky flavor of salmon. Elegant and colorful, it impresses in just a few minutes. Perfect for starting a meal in style without spending hours in the kitchen.
🛒 Ingredients
4 servings
- 5.3 oz smoked salmon, thinly sliced
- 1 ball fresh mozzarella (4.4 oz)
- 1 ripe but firm mango
- 2 ripe avocados
- 40 large high-quality plain potato chips (kettle-style or thick tortilla chips)
- 1 lime (juice and zest)
- 2 tbsp extra virgin olive oil
- 1/2 bunch fresh cilantro
- A few fresh basil leaves
- 1 small shallot
- Fleur de sel (or sea salt)
- Freshly ground black pepper
- 1 pinch Espelette pepper (or mild chili powder)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the ingredients: drain the mozzarella and cut it into small 1/4-inch cubes. Peel the mango and cut it into a fine brunoise (small 1/4-inch cubes). Finely mince the shallot.
- 2
Prepare the avocados just before assembly to prevent oxidation: cut in half, remove the pit, peel, and cut the flesh into small cubes the same size as the mango. Immediately drizzle with half of the lime juice and toss gently.
- 3
In a bowl, combine the mango, avocado, and mozzarella cubes. Add the minced shallot, the remaining lime juice, olive oil, and lime zest. Season lightly with salt and pepper, and mix gently so as not to mash the avocado.
- 4
Cut the smoked salmon slices into small pieces or thin strips the size of the chips.
- 5
Assemble the chips at the last moment: lay the chips flat on a serving platter. Place a small spoonful of the mango-avocado-mozzarella mixture on each chip.
- 6
Place a piece of smoked salmon on top of the filling. Garnish with cilantro leaves and hand-torn basil leaves.
- 7
Finish with a light pinch of fleur de sel, a turn of the pepper mill, and a touch of Espelette pepper. Serve immediately.
💡 Chef's Tip
The secret to keeping the chips crispy: assemble them at the very last moment, just before serving. Prepare all your fillings in advance and keep them separately in the refrigerator. Avocado will stay fresh for 30 minutes without browning if you coat it well with lime juice. For a premium version, replace the classic chips with lightly toasted mini blinis or homemade parmesan crisps.
