About once a week we have what we call “deli dinner”—smoked salmon or lox, bread, cheeses, and salads. We usually get most of the ingredients for this meal from La Villa Italian Deli. However, since it is a family run business, they close for the entire Thanksgivings Day weekend.
We made do by getting our ingredients from Whole Food‘s this week. We had some hot smoked salmon leftover and I decided to use it for lunch the next day. How do you feed three people with only one ounce of fish? I decided to mix it with an avocado and some chives that I had remaining from making Thanksgiving dinner. Avocado toast makes a great lunch when paired with a green salad.
Karl’s Smoked Salmon and Avocado Toast
1 sour dough or sweet baguette
1 oz. dry smoked salmon
2+ tsp. chives, sliced finely
Pinch Kosher salt
Pinch black pepper
2 tsp. lemon juice, fresh
1. Cut the baguette into slices and place them on a lipped baking sheet.
2. Place the bread into the oven—on the middle rack—and toast it with the broiler until it is lightly browned.
3. Put the avocado flesh in a bowl and mash it with a fork.
4. Break the salmon into small pieces and add it to the avocado.
5. Add the chives, salt, pepper, and lemon juice to the bowl.
6. Mix well with the fork.
7. Spread the avocado on the toast and serve.
Tip: If you wish you may garnish the toasts with more sliced chives.