Smoked salmon-and-avocado toasts

2

PREP TIME

20 min

Makes

12 toasts

* PLUS Baking Time: 6 minutes

Ingredients

  • 1 baguette
  • 1/2 small red onion
  • 1/2 cup sour cream
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • snipped chives , optional
  • 1 avocado
  • 12 slices smoked salmon , about 250 g

Instructions

  • Preheat oven to 400F (200C). Cut 12 slices from baguette, each about 1/2 inch (1 cm) thick. Serve leftover baguette with dinner or use the next day for french toast. Arrange slices on a large baking sheet. Toast in centre of 400F (200C) oven, turning over halfway through, until bread is golden and crisp on both sides, from 6 to 8 minutes. Remove from oven. Cool on a wire rack.
  • To make cumin-lime sauce, finely mince onion. It should measure about 1/4 cup (50 mL). Do not use any more than this or the onion will be overpowering. Place in a small bowl. Stir in sour cream, lime juice, cumin, salt, pepper and chives, if using. Taste, then add more seasoning, if needed.
  • Slice avocado in half, remove peel and discard pit. Slice each half crosswise into 12 slices, each about 1/4 inch (0.5 cm) thick. Spread slices out, then sprinkle with additional pinches of salt and pepper, if you like. Spread about 1 heaping teaspoon (7 mL) cumin-lime sauce over each baguette toast. Place 2 slices of avocado on each toast. Cover with a piece of salmon, folding over or draping to fit. Then place 1 teaspoon (5 mL) sauce on salmon. Repeat with remaining toasts, salmon and sauce. Arrange on a platter and serve immediately.

Nutrition (per serving)

  • Calories
  • 104,
  • Protein
  • 5.4 g,
  • Carbohydrates
  • 9.4 g,
  • Fat
  • 5.2 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 287 mg.

These flavourful three- or four-bite appetizers combine smoky salmon with creamy avocado and a light cumin-lime sauce. We love them with a little bubbly to begin a special meal.

Make ahead

Toast baguette slices up to 2 days before serving. Store in an airtight container at room temperature. Prepare cumin-lime sauce up to 1 day ahead. Wrap and refrigerate. Don’t slice avocado until just before it’s needed (or else it will turn brown). When ready to serve, slice and peel avocado and assemble toasts.

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