Food & Drink - - TRENDS -

Creamy avo­cado, crisp radishes and briny fish roe are an in­cred­i­ble trio on top of a hearty square of rye bread. It can be cut and served as an ap­pe­tizer, or as an open-face sand­wich with a green salad for Sun­day brunch. To make this vege­tar­ian, omit the fish eggs and top with diced pick­led beets in­stead.

1 ripe avo­cado

1 tbsp (15 mL) fresh lemon juice

Salt and freshly ground pep­per to taste 4 slices seeded rye bread from a small loaf 2 radishes, thinly sliced on man­do­line

8 tsp (40 mL) trout or salmon roe

1 tbsp (15 mL) chives cut in ½ inch (1 cm) lengths

Coarse sea salt to taste

1 Peel and seed avo­cado. Trans­fer flesh to bowl. Add lemon juice, salt and pep­per. Roughly mash with fork.

2 Pre­heat broiler to high. 3 Place bread on a foil-lined heavy-duty bak­ing tray. Broil 4 inches (10 cm) from heat un­til lightly toasted, 1 to 2 min­utes per side.

4 Spread avo­cado mix­ture gen­er­ously on top of bread. Top with radish slices. Spoon fish roe over radishes. Sprin­kle with chives and lightly with sea salt.

Makes 4

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