Crostini topped with Lime Sesame Avocado Mash and Smoked Trout or Salmon

By • March 1, 2012 • 0 Comments



Author Notes: Many years ago I was introduced to the flavor combination of smoked seafood, avocado and sesame oil by the amazing Boston based chef, Ana Sortun.Ever since then I have played with and loved this flavorful combo. LE BEC FIN

Makes about 25 crostini

  • 1 sesame coated ficelle (or plain), about 1 1/2 inches wide
  • canola oil
  • 12 ounces avocado flesh, mashed with fork( from 2 ripe Haas avocadoes)**
  • 2-4 tablespoons Japanese sesame oil (Maruhon preferred)-to taste
  • 1 tablespoon tamari (or Japanese soy sauce)
  • 4-5 ounces smoked trout, pulled into 1 " chevrons, or pieces of thinly sliced smoked salmon
  • 2-4 tablespoons lime juice- to taste
  • optional garnish of tiny dab of tobiko(flying fish roe, found refrigerated in Japanese stores)
  1. Slice ficelle crosswise into 1/4 " rounds; arrange in one layer on a lipped baking sheet. Brush top of rounds with oil and toast in 350 degree F oven about 7 minutes til crisp and lightly browned. Cool and set aside.
  2. Mash avocado with sesame oil through tamari. **The avocado cannot be prepared more than 1 hour before serving or it will lose its bright green color.
  3. Arrange crostini on a serving tray. Top each with 1/2 tablespoon of avocado mash. Top each with a smoked trout chevron or piece of smoked salmon. If using smoked trout, garnishing with a tiny dab of tobiko makes for a colorful presentation.
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