Avocado Toasts WITH RADISHES & TROUT ROE
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.