Open-Face Smoked Salmon and Avocado Sandwiches

Avocado, cilantro and lime make a refreshing topping for crispy toast slices. Top with smoked salmon strips to elevate this dish beyond avocado toast.

Photo by Margaret L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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