8 oz smoked wild Alaska salmon
5 slices medium-cut white sliced bread
2 ripe avocados, halved and pitted
1 tomato, finely chopped
2-3 teaspoons lemon or lime juice
Salt and freshly ground black pepper
Few drops of Tabasco pepper sauce (optional)
Fresh herb sprigs, to garnish
Tear or slice the smoked Alaska salmon into 20 pieces. Cover and set aside.
Preheat the grill. Toast the slices of bread on both sides, then remove the crusts. With a sharp knife, slice through the middle of each piece of bread to give two very thin slices. Cut in half diagonally. Grill the untoasted sides of the bread triangles until browned.
Scoop the avocado flesh into a bowl and mash with a fork. Add the tomato, lemon or lime juice, seasoning and Tabasco pepper sauce (if using)
Spoon the avocado mixture onto the pieces of toast, then arrange the salmon slices on top. Garnish with fresh herb sprigs, then serve
Serves: Makes 20