Salmon & avocado
the recipe that always works
Mash the avocado with the lemon juice, a little salt, and pepper until roughly mousse-like.
Spoon the avocado into the bottom of the glass and press lightly so the layer is even.
Place the salmon on top, then add a dollop of crème fraîche.
Finish with dill and ground pepper. Can be made up to four hours ahead; cover and refrigerate.
The structure that always works
Every successful amuse glass follows the same three layers. Start with something soft and creamy as the base—avocado mousse, hummus, thick soup, or cream cheese. Add the main ingredient with flavor and texture: fish, ham, grilled vegetables, or smoked chicken. Top with something fresh or crunchy for contrast: herbs, roasted nuts, crispy onion, or a drop of oil. Keep it to three or four ingredients—a amuse-bouche is one bite, so no one will taste a fifth flavor. Always let the final layer rise visibly above the rim; that is the difference between a glass of food and a glass that looks good.
The right glasses
Amuse glasses are intentionally small: 5 to 15 cl, because each serving should be one or two bites. Choose narrow, straight models when working with layers—they show the structure and ensure your spoon reaches the bottom. Wide bowls work better for tartare, salads, and anything you do not stack. Count on six to eight glasses for six guests: people typically take two. Dishwasher-safe glass is not a luxury for amuse-bouches but a necessity, because you can put them all away at once afterward.
Royal Leerdam Amira Shot Glass 15 cl (6 pieces)
La Rochère Bubble Appetizer Bowl 5 Cl (6 pieces)
Together € 36,90 — enough for six guests with two rounds.
Eight fillings
Salmon & avocado — the recipe above, the safest choice.
Shrimp cocktail — Dutch shrimp, cocktail sauce, lettuce, lemon.
Gazpacho — cold tomato soup with a cube of cucumber.
Serrano ham & melon — with a basil leaf and olive oil.
Goat cheese & beetroot — with walnut and honey.
Tuna tartare — with soy sauce, sesame and spring onion.
Caprese — mozzarella, tomato, basil, balsamic vinegar.
Pea soup with mint — cold in summer, warm in winter.
Serving tip
Fill the glasses with a piping bag instead of a spoon: it keeps the inside clean and the layers neat. Place them on a tray with a damp tea towel underneath so they do not slide around. Make sure you have small spoons — without a spoon, an appetizer glass becomes a problem instead of a bite. And allow two per person; they disappear faster than you think.
Frequently asked questions
Which glasses do you use for appetizers?
Small appetizer glasses from 5 to 15 cl. Narrow and straight for layers, wide and low for tartare and salad. View our appetizer glasses.
How many appetizers should you allow per person?
Two per person as a starter at a dinner, four to six if you are just having drinks. In that case, choose two or three different fillings.
How far in advance can you make them?
Four to six hours ahead for most fillings, covered in the refrigerator. Anything with avocado or fresh herbs should be made the same day; soups can be prepared a day in advance.
Can you also serve appetizers in small glasses warm?
Yes, provided the glass is suitable for it — tempered glass can withstand hot soup. Never pour boiling liquid into cold glass, and do not put the glasses in the oven.
Everything for your table,
at one address
Glasses in hospitality quality, supplied per set. Order today, receive them quickly.
Shop the glasses →