500 ml (2 cups) store-bought (or homemade) beet hummus
375 ml (1½ cups) store-bought roasted peppers, chopped
2 mini cucumbers, sliced into thin rounds
300 g (⅔ lb.) hot-smoked salmon, shredded
Fresh chervil leaves for garnish
Crackers, sliced baguette and endive leaves for dipping
In a bowl, mix tomatoes with jalapeño, green onions, and cilantro. Season with salt and pepper and set aside (drain any excess liquid).
In a bowl, use a fork to mash avocados with garlic and lime juice. Season with salt and pepper and set aside.
Pour beet hummus into a bowl of approximately 1.5 liters. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.