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Author Notes: The first restaurant review I wrote in Los Angeles was of what became one of my favourite haunts in my favourite neighbourhood: Local 1205 on Abbot Kinney Boulevard in Venice.
My very time visiting the iconic boulevard (I went on to visit most weekends when I was living in the city) I was starving. Lunch was in order.: a classic lox made with Scottish smoked salmon (there was a choice to so many different salmons) and topped off with raw onion, capers and beef tomato.
This, obviously is not that tartine, but it is 100% inspired by it. I eat bagels all the time, and I felt that the smoked salmon needed something a little more refined. Enter stage right the simply delicious Walnut Bread, made with crunchy walnut pieces and walnut flour from my local deli. If you can buy walnut bread, I find this makes a fantastic nutty base for salmon tartines and sandwiches, though any type of seed, nut or rye bread would also do. I find walnut bread is also a gateway bread into brown breads, something I didn't used to like. —Rachel Phipps
Walnut (or seed) Bread
Scottish Smoked Salmon
teaspoon Nonpareilles Capers
Small, Ripe Avocado
Fresh Lemon Juice
Fleur de Sel Sea Salt
Freshly Ground Black Pepper
- First, dress the avocado. Cut it into bite size but still substantial cubes. In a small bowl, toss it up with a good pinch of sea salt and a good squeeze of fresh lemon juice, being careful not to break up the avocado too much.
- Meanwhile, take the bite out of the red onion by slicing it very thinly, and leaving it to soak for about 5 minutes in a small bowl full of cold water.
- Assemble the tartines by laying over the smoked salmon, then sprinkling over the capers, red onion (dry it off with kitchen towel first!), and avocado pieces. Finish with a good few grinds of black pepper.
- This recipe was entered in the contest for Your Best Recipe with Avocados