Smoked Salmon with Avocado
Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: Here's a recipe that will be a delight to serve for a quiet evening at home with friends! With only seven ingredients, this recipe for Smoked Salmon with Avocado will be easy to make and can be ready to serve in fewer than 30 minutes. It boasts a complex flavor profile and will also be a pretty and elegant addition to any meal you have planned. This easy appetizer recipe doesn't take long to prepare, either. If you're tired of simply setting out a jar of pre-made dip with a bowl of chips or pretzels, then you'll want to give this appetizers recipe a try!
Occasional Fresco, Buffet, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureCrunchy, Smoky
- 6 slices day-old bread, crusts removed and cut into triangles
- Olive oil
- 6 ounces thinly sliced smoked salmon
- 1 avocado, peeled, pitted, thinly sliced, and dipped in lemon juice
- 1/4 cup finely minced red onion
- 2 tablespoons capers, drained
- Lemon wedges, for garnish
Preheat the oven to 300 degrees F.
Brush the bread shapes on both sides with olive oil. Place on an ungreased baking sheet. Bake until evenly browned, turning once, about 20 minutes.
Attractively arrange salmon and avocado slices on each dinner plate. Sprinkle with onion and capers. Garnish with a lemon wedge and 1 or 2 toast shapes, depending on their size.
* Omit the avocado, and instead use thinly sliced tomatoes and/or cucumbers.
* Substitute black bread for the toast shapes.
Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang