Driftwood Beach Appetizer (Printable Version)

A whimsical appetizer featuring crisp crackers, smoked fish, and creamy hummus with fresh garnishes.

# What You'll Need:

→ Crackers

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

→ Fish

02 - 4.2 oz smoked white fish (e.g., smoked trout, mackerel, 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 evenly on a large serving platter, shaping it into a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, sprinkle smoked paprika lightly, then scatter toasted sesame seeds to resemble sandy beach texture.
03 - Position broken crackers along one edge of the hummus to mimic weathered driftwood washed ashore.
04 - Distribute flaked smoked fish over and around the crackers, arranging pieces to create a natural, varied appearance.
05 - Sprinkle fresh dill fronds, lemon zest, capers, and optional microgreens to impart a fresh, beach-inspired finish.
06 - Present immediately, allowing guests to scoop fish and hummus with the crackers.

# Expert Advice:

01 -
  • It looks stunning without any fussing—your guests will assume you spent hours in the kitchen when you barely broke a sweat.
  • The combination of creamy, smoky, briny, and crisp textures hits all the satisfaction notes in one bite.
  • You can assemble it in under twenty minutes, making it perfect for when inspiration strikes at the last moment.
02 -
  • If you assemble this more than a few minutes ahead, the crackers will soften—so plan to plate it right when you're ready to serve, or keep the crackers separate and let guests build their own bites.
  • The quality of your smoked fish matters enormously; a good one will be tender and not overly salty, while a mediocre one can taste fishy and harsh.
  • Hummus straight from the fridge can be a bit stiff to spread—let it sit out for ten minutes or loosen it with an extra drizzle of olive oil.
03 -
  • If your hummus is thick and resistant, let it come to room temperature or thin it with an extra drizzle of olive oil so it spreads like sand rather than mortar.
  • Taste your smoked fish before you use it—if it's extremely salty, you can rinse it briefly under cold water, then pat it dry before flaking.
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