Wild Smoked Salmon & Avocado Canapés
Today was one of the best days I have had in a while. My dear-sweet husband and I had the day off together (which rarely happens) and decided to take our breakfast outside. It was a gorgeous May day that intended for us to share a splendid a morning. We packed our snacks and headed to the local park to sit outside and enjoy the sunshine and the cool breeze. I packed us breakfast, snacks, and a little sparkling rosé. We picked the perfect tree to sit under, laid out a giant colorful blanket, and relaxed together for a couple of hours. I could have stayed in that morning forever. Everything was perfect. We talked with each other shared our future plans and even took a tiny cat nap while the sun beamed down on us. If every meal could be as perfect as that I would die the happiest woman.
My most favorite breakfast is one that is light yet filling. I like a good balance of protein and fiber to keep me going throughout the day. Honestly, I think this is because I rarely get breaks at work. I try to eat something satiable before the workday to keep me going in case I don’t get another chance for the next 6 to 7 hours. This might not really be considered a recipe all-in-all, just an idea of what I like to eat pretty much on daily basis. I made two versions here, one that is a single serving that I nibble on in the mornings and another if you happen to be entertaining; canapé style. Canapés are a fancy word for finger-foods or small bites. These little single-serving toasts are so pretty and super fun to make. I like to use a European style bread for these and top with my favorite accouterments; avocado, hard-boiled egg crumbles, sliced shallot, whole-grain mustard, wild Nova Scotia salmon (also referred to as salmon lox), and dill all which give incredible flavor. Please feel free to use whatever you have on hand though; any herb or even a creme-fraiche base instead of the avocado. The hard-boiled egg crumbles add a bit more protein and you can find the perfect hard-boiled egg recipe here.
Wild Smoked Salmon & Avocado CanapésMakes 8 small round canapés
4 pieces of European style sliced bread (rye or pumpernickel work great too)
2 hard-boiled eggs, finely chopped into small crumbles
1 TBSP of whole-grain mustard, divided
1-2 avocados, scored into small pieces
1 package of wild smoked salmon
1 shallot, thinly sliced
Salt & Pepper, to taste
8 small sprigs of fresh dill, as garnish
1. Preheat conventional oven to 375º. Using a small drinking glass, shot glass, or 1″ biscuit cutter, cut out small rounds from the bread. Arrange the rounds on a baking sheet and bake for about 7-10 minutes or until toasted in a conventional oven, toaster, or toaster oven. Spread each toast with about a 1/2 teaspoon of whole-grain mustard.
2. Cut the avocados in half and remove the pit. Score the avocados into small chunks while they are in the skins (I find this much easier than peeling first and then chopping). Using a spoon remove the scored chunks onto a plate. Place a small amount of avocado on each toast, ensuring there is enough for each one. Sprinkle each avocado toast with a generous amount of salt and pepper. Add a few small slices of shallot and hard-boiled egg crumbles to each one. Top with a thin slice of wild smoked salmon and a sprig of dill. Feel free to add a bit more pepper or even red-pepper flakes if you want a bit of heat