Ingredients
- 1 sweet baguette 1/2" slices
- 12 oz smoked salmon thinly sliced
- 3 avocados thinly sliced
- 1 sm red onion sliced thinly
- 1 clove Garlic large, cut in half
- 2 tbsp Lemon Juice freshly squeezed
- Salt & Pepper to taste
- 1/4 c flat leaf parsley coarsely chopped
- 1/3 c Extra Virgin Olive Oil (EVOO) Coratina, Picual
Servings: servings
Units:
Instructions
- Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
- Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
- While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
- Twist: Flavored olive oil would add an extra POP of flavor to this dish. Tuscan Herb, House Blend, Rosemary. For an added flavor and a kiss of sweetness use a balsamic reduction to the top!
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
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