Driftwood Beach Appetizer (Print out)

A light appetizer with crisp crackers, smoky fish, and creamy hummus offering fresh, beach-inspired flavors.

# What You'll Need:

→ Crackers

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

→ Fish

02 - 4.2 oz smoked white fish (trout, mackerel, or haddock), flaked into bite-sized pieces

→ Hummus Shore

03 - 8.8 oz classic hummus
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1 teaspoon toasted sesame seeds

→ Garnish

07 - 1 tablespoon fresh dill fronds
08 - Zest of 1/2 lemon
09 - 1 tablespoon capers, rinsed and drained
10 - Microgreens (optional)

# How to Make It:

01 - Spread hummus evenly in a thick layer on a large serving platter, shaping it into a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, lightly dust with smoked paprika, and sprinkle toasted sesame seeds to suggest sandy texture.
03 - Place broken cracker pieces artistically along one side to resemble driftwood.
04 - Scatter flaked smoked fish atop and around the crackers, varying placement for a natural appearance.
05 - Decorate with fresh dill, lemon zest, capers, and optional microgreens for brightness and contrast.
06 - Present immediately, encouraging guests to scoop fish and hummus with cracker pieces.

# Expert Advice:

01 -
  • It's proof that restraint and composition can feel more impressive than fussy technique.
  • Smoked fish and hummus are a quiet, deeply satisfying pairing that works every single time.
  • You can prep everything in advance and assemble it moments before guests arrive, turning pre-party anxiety into calm confidence.
02 -
  • Smoked fish dries out if it sits too long exposed; keep it covered until the last possible moment, then add it right before serving.
  • Room-temperature hummus spreads like a dream and tastes better—don't pull it straight from the fridge.
  • The paprika and sesame should be whispers, not shouts; you're building layers of flavor, not announcing each one.
03 -
  • Toast your own sesame seeds if you have time; they'll be fresher and more fragrant than pre-toasted versions that have been sitting in jars.
  • A light hand with the paprika prevents the hummus from looking like a sunset when you want it to look like sand.
Go back