Salmon and Avocado Toasts

Author Notes

I know it's strange, but the truth is, I really hate seaweed. I do, however, love sushi. My seaweed aversion means that most of the time I am limited to sashimi and nigiri. Now, I'm not complaining, but sometimes a girl wants to mix it up a little. Occasionally, I get lucky and a restaurant is willing to make a roll using soy or rice paper (which blissfully tastes like nothing). When this is the case, I always order the same thing: salmon and avocado. Oh salmon and avocado, has there ever been such a glorious pairing? This hors d'oeuvre amps up the creaminess even further with a swash of crème fraîche. A liberal squeeze of lemon juice balances it out with some acidity. Sea salt and pepper brings the whole bite together. —Cristina Sciarra

Test Kitchen Notes

Both my Norwegian family and my Jewish in-laws look askance at me when I eat lox with avocado. (The former favors scrambled eggs and the latter, of course, cream cheese) But, I think the combination is marvelous, so I knew instantly I wanted to give these toasts a try. They did not disappoint, indeed they were good enough to convince the skeptics! The salty, fatty salmon is a perfect counterpoint to smooth, nutty avocado. The creamy tang of creme fraiche underneath offsets and compliments them both, and then that refreshing squeeze of lemon pulls it all together beautifully and elegantly. Put these on a tray at a party, and I would not leave that corner until I had demolished it! —fiveandspice