Open-faced Smoked Salmon and Avocado

A fresh Californian twist with avocado and citrus that takes inspiration from classic bagels and lox.  Try this for a light and tasty treat!

What You’ll Need:

3 firm-ripe medium avocados, diced

2 medium scallions, thinly sliced

1/4 cup fresh cilantro, chopped and additional whole leaves for garnish

2 tablespoons plus 2 teaspoons fresh lime juice

1 teaspoon jalapeno, finely chopped kosher salt

4 tablespoons extra virgin olive oil

1 teaspoon toasted coriander seeds, coarsely ground

1/2 teaspoon orange zest, finely grated

1 lb. cold-smoked salmon, thinly sliced and cut into 1 1/2inch wide strips

8 slices sourdough bread, toasted

2 medium cloves garlic, halved

 

What to Do:

In a large bowl mix together gently (do not mash) the avocado, scallions, chopped cilantro, lime juice, jalapeno and up to 1/2 teaspoon salt depending on your tastes.

In a medium bowl combine the oil, coriander and orange zest. Toss salmon within mixture and set aside.

Toast sourdough, and then rub cut sides of garlic onto toast. Top with avocado mix; lay on strips of salmon and garnish with cilantro leaves.

Serve immediately and enjoy!

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