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1 fresh baguette, sliced in to 1/2" diagonally sliced
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced thinner
1 large garlic cloves, cut in half
2 tablespoons freshly squeezed lemon juice
1/3 cup +2 tablespoons Extra Virgin Olive Oil
pinch of sea salt
freshly ground pepper
1/4 cup flat leaf parsley, coarsely chopped
In a small bowl, whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt. Add the thinly sliced onions and toss to coat, set aside.
Preheat the grill to medium. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (do not burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Makes about 30 appetizers