Avocado & Salmon Stack

It was lunchtime and the avocados in my kitchen were perfectly ripe. I wanted to make something light for my husband and I to eat, and after thinking for a little, I came up with this stack. Its incredibly simple. You can have it for lunch or as an appetizer. It can even be a canopy if made in a smaller size. 

Avocado and Salmon Stacks by Natalie of the BITES site

1 avocado

¼ lb smoked salmon

2 pieces bread (whole wheat or bread of choice)

½ tsp poppy seeds

½ tsp olive oil

1 tsp freshly squeezed lemon juice

1 tbls finely chopped red onion

1 tbls chopped capers

Salt and pepper for tasting

Olive oil for dusting

Handful baby mache

Preheat oven to 375°. Use a circular cutter to cut two 3 ½ inch diameter circles out of the bread. Brush each side with olive oil and sprinkle with salt and pepper. Put into the oven on a baking sheet and cook for 4-5 minutes until golden but not browned.

Cut avocado into small dices and put in bowl. Immediately pour lemon juice onto avocado and mix to stop it from browning. Add poppy seeds, olive oil, red onion, capers and salt and pepper. Put aside.

Stack pieces of salmon overlapping on one another. Use circular cutter to cut  two 3 ½ inch circles out of the salmon. Sprinkle with a few drops of lemon juice.

Put toast rounds in the center of two plates. Top rounds with Salmon circles. Then use cutter to carefully place the avocado mix on top of the salmon (1/2 the amount of the avocado for each). Then sprinkle with a few pieces of baby mache and garnish with a small piece of toasted bread.

This will make two separate 3 ½ inch stacks. If you do not have a circular cutter, feel free to stack this like an open sandwich… Enjoy.