Open-Face Smoked Salmon and Avocado Sandwiches
by Allison Ehri Kreitler
Serve these sandwiches with a green salad for a light dinner for two, or with a cup of soup for a hearty lunch for four.
Yields 4.
1-1/2 firm-ripe medium avocados, cut into medium dice
1 medium scallion, thinly sliced
3 Tbs. chopped fresh cilantro; whole leaves for garnish
4 tsp. fresh lime juice
1/2 to 1 tsp. finely chopped jalapeño
Kosher salt
2 Tbs. extra-virgin olive oil
1/2 tsp. toasted coriander seeds, coarsely ground
1/4 tsp. (scant) finely grated orange zest
8 oz. thinly sliced cold-smoked salmon, cut into 1-1/2 -inch-wide strips
4 slices sourdough bread (each 6-1/2 inches long and 1/2 inch thick), toasted very crisp
1 medium clove garlic, halved
In a medium bowl, gently mix (don’t mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/4 tsp. salt. In another medium bowl, mix the oil, coriander, and orange zest. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove. Divide the avocado mixture among the toasts. Pile the salmon strips on top. Garnish with the cilantro leaves and serve immediately so the toast stays crisp.
nutrition information (per serving):
Calories
(kcal):
440;
Fat
(g):
21;
Fat Calories
(kcal):
190;
Saturated Fat
(g):
3.5;
Protein
(g):
20;
Monounsaturated Fat
(g):
14;
Carbohydrates
(g):
44;
Polyunsaturated Fat
(g):
3;
Sodium
(mg):
1630;
Cholesterol
(mg):
15;
Fiber
(g):
7;
photo: Scott Phillips
From Fine Cooking 102
, pp. 24
October 29, 2009
