Avocado

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

March  1, 2012
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
Ingredients
  • 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
  • 2-4 tablespoons lime juice- 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
  • optional garnish of tiny dab of tobiko(flying fish roe, found refrigerated in Japanese stores)
In This Recipe
Directions
  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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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.