Ingredients
1 small, firm but ripe, avocado
2 tsp (10 mL) capers, rinsed and drained well
2 tbsp (30 mL) finely minced red onion
2 tbsp (30 mL) thinly sliced fresh mint leaves
2 tsp (10 mL) olive oil
1 lime
Salt
12 bruschetta toasts
60 ml chevrai
12 thin slices smoked salmon, about 4 oz (125 g)
Preparation
Cut avocado in half, scoop out pit and carefully peel off skin. Dice avocado into small pieces. Coarsely chop capers. Place both in a bowl along with red onion, mint, oil and a squeeze of lime juice. Gently stir to mix. Taste and add more lime juice or salt if needed. Lightly spread toasts with cream cheese. Lay a salmon piece overtop, ruffling slightly and cutting to fit. Mound a spoonful of avocado mixture in centre.
