This elegant dish, which feeds two as an entree or four as an appetizer, could not be easier to put together or more impressive to serve. An equal weight of finely diced (skinless and boneless) salmon fillet can be substituted for the salmon burger meat. Be sure to have all of your ingredients well chilled before serving.
½ cup finely diced Persian cucumber
1 scallion, white and pale green parts, finely chopped
1 tablespoon finely chopped fresh dill, plus sprigs for garnish
1 tablespoon Dijon mustard
1 tablespoon avocado or walnut oil, plus more for drizzling
2 tablespoons freshly squeezed lemon juice
8 ounces salmon burger, patted dry with paper towels, or skinless, boneless salmon fillet, finely diced
Salt and freshly ground pepper
1 ripe-but-firm Hass avocado, peeled, pitted, and cut into ¼-inch cubes
1 teaspoon seeded and finely chopped jalapeño
Thick-cut potato chips or cucumber slices for serving
In a small bowl, combine the cucumber, scallion, chopped dill, mustard, oil, and 1 tablespoon of the lemon juice. Fold in the salmon and season with salt and pepper.
In another small bowl, combine the avocado, jalapeño, and the remaining 1 tablespoon lemon juice and season with salt and pepper.
ASSEMBLE AND SERVE
For two servings, arrange a 3½-inch ring mold (top and bottomless tuna or pineapple cans also work great) on a plate and fill with half of the avocado, pressing lightly to compact. Top with half of the salmon mixture, pressing lightly to compact. Carefully remove the mold, keeping the layers intact. Repeat with the remaining salmon and avocado to make a second serving. Alternatively, for four appetizer-size servings, use ¼ of the avocado and salmon per serving. The height will be less.
Drizzle each serving lightly with oil and garnish with dill sprigs. Serve with potato chips or cucumber slices.