Driftwood Beach Appetizer (Print version)

Crisp crackers and smoked fish atop creamy hummus create a serene, beach-inspired starter.

# What You'll Need:

→ 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 - 0.5 tsp smoked paprika
06 - 1 tsp toasted sesame seeds

→ Garnish

07 - 1 tbsp fresh dill fronds
08 - Zest of 0.5 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 resemble sand.
03 - Artfully place the broken crackers along one edge of the hummus, mimicking weathered driftwood washed ashore.
04 - Scatter flaked smoked fish atop and around the crackers, varying sizes to create a natural appearance.
05 - Decorate with fresh dill, lemon zest, capers, and optionally microgreens to enhance the fresh, beach-inspired presentation.
06 - Present immediately, encouraging guests to scoop hummus and smoked fish using the crackers.

# Expert Tips:

01 -
  • It looks impressive enough for guests but takes barely twenty minutes, which means you can actually enjoy your own party.
  • The textural contrast—creamy hummus, crispy crackers, tender smoked fish—keeps every bite interesting.
  • It's naturally pescatarian and feels restaurant-quality without any fussy techniques.
02 -
  • Don't assemble this more than thirty minutes ahead—the humidity will soften the crackers and the paprika will blur into the hummus if given time.
  • If your hummus is cold from the fridge, let it sit out for ten minutes; it spreads more easily and tastes better at room temperature.
03 -
  • Buy the best smoked fish you can find—this dish lives and dies by that ingredient, so don't reach for the sad supermarket vacuum-sealed package.
  • Taste your hummus before serving; if it needs salt, add it now rather than trying to season after assembly.
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