Using up smoked salmon leftovers

Believe it or not, sometimes you might have some smoked salmon leftovers in your fridge. Especially if you have made sushi the previous day. I was trying to figure out what to do with my few slices of smoked salmon (and a lonely avocado in the vegetable shelf) and found out that there is a possibility to use them up in tasty brucettas. I took the basic idea of this recipe and decided to offer a starter before dinner. And what a starter it was - I ended up having a definite keeper.

1 peeled and chopped avocado

3 chopped cherry tomatoes

0.5 tsp chili powder

1 tsp olive oil

1 tsp lemon juice

2 tsp basil

salt and pepper to taste

3 slices of bread and oil for spreading the toasts

a few slices of smoked salmon

 

# Mix avocado and tomatoes with oil and lemon juice, season with basil and chili powder. Taste, add salt and pepper, if needed.

# Toast bread and spread with oil. Instead of oil you are welcome to use some cream cheese or goat cheese - to soften the taste of salmon and add a nice texture to the bruchettas.

# Top toasts with avocado-tomato mix, cut into bite-sized pieces and serve.

Light yet savory and juicy, they are a perfect appetizer for a sunny day. The fresh colours make a nice presentation as well. And what’s more - in case you have leftovers, no worries, because the salmon acts like a barrier for the juices, so that the toast is crisp even on the next day.