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. —LeBec Fin
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.
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.
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.
My 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, cardamom, and GARLIC! 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 review it 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.