2
1 baguette
1/2 small red onion
1/2 cup sour cream
1 tbsp freshly squeezed lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
snipped chives, optional
1 avocado
12 slices smoked salmon, about 250 g
Preheat oven to 400F (200C). Cut 12 slices from baguette, each about 1/2 inch (1 cm) thick. Serve leftover baguette with dinner or use the next day for french toast. Arrange slices on a large baking sheet. Toast in centre of 400F (200C) oven, turning over halfway through, until bread is golden and crisp on both sides, from 6 to 8 minutes. Remove from oven. Cool on a wire rack.
To make cumin-lime sauce, finely mince onion. It should measure about 1/4 cup (50 mL). Do not use any more than this or the onion will be overpowering. Place in a small bowl. Stir in sour cream, lime juice, cumin, salt, pepper and chives, if using. Taste, then add more seasoning, if needed.
Slice avocado in half, remove peel and discard pit. Slice each half crosswise into 12 slices, each about 1/4 inch (0.5 cm) thick. Spread slices out, then sprinkle with additional pinches of salt and pepper, if you like. Spread about 1 heaping teaspoon (7 mL) cumin-lime sauce over each baguette toast. Place 2 slices of avocado on each toast. Cover with a piece of salmon, folding over or draping to fit. Then place 1 teaspoon (5 mL) sauce on salmon. Repeat with remaining toasts, salmon and sauce. Arrange on a platter and serve immediately.
Calories 104, Protein 5.4g, Carbohydrates 9.4g, Fat 5.2g, Fibre 1.3g, Sodium 287mg.
These flavourful three- or four-bite appetizers combine smoky salmon with creamy avocado and a light cumin-lime sauce. We love them with a little bubbly to begin a special meal.
Toast baguette slices up to 2 days before serving. Store in an airtight container at room temperature. Prepare cumin-lime sauce up to 1 day ahead. Wrap and refrigerate. Don't slice avocado until just before it's needed (or else it will turn brown). When ready to serve, slice and peel avocado and assemble toasts.