Smoked Salmon Platter with Avocado Toast

This is a show stopping dish you'll want to reserve for special occasions or special friends anyway.

Cut the Fat in Half: Avocados are rich in all the right fats but if you like to eat generous portions—prepare the avocado toasts with one part mashed avocados and one part mashed peas. The peas have a wonderful consistency and pair very well with avocados.

Serves 6

Ingredients

2–3	small ripe avocados, peeled, pit removed, lightly mashed
1	tablespoon extra virgin olive oil
	juice of one lime (more or less to taste)
	coarse salt and cracked pepper to taste
6	thick slices of sourdough toast rubbed very lightly with garlic, cut into triangles
6	ounces smoked salmon
2	tablespoons capers, rinsed and drained
1–2	tablespoons loosely packed fresh chervil sprigs
2	teaspoons fresh chives
1/4	cup loosely packed nasturtium leaves
2	tablespoons crème fraîche (to drizzle over salad)

	Place avocado, olive oil, lime juice and salt in small mixing bowl. Using a small fork, mix until well combined. Taste and adjust seasonings with more salt, cracked pepper and more lime juice if necessary.
	Cut toast into triangles. Divide avocado mash evenly among toast pieces.
	Spread salmon slices evenly over a large platter. Arrange avocado toasts around platter. Drizzle with Crème Fraiche. Garnish with capers, chervil, chives and nasturtium petals. Serve immediately.

Print-friendly view