Salmon toasts

When you think of winter luxury foods, smoked salmon might not immediately come to mind. You may wish to think twice.

Salmon is one of my favorites. I love the rich flavor — on Atlantic salmon, in particular. The peachy-pink color also tickles the senses.

Because I don't often choose smoked fish, I consider smoked salmon as being somewhat indulgent, suitable as a winter treat. In other words, perfect for yesterday afternoon's snack.

Now, salmon and cream cheese is a popular combination. But I was inspired instead by Faye Levy's recipe to pair my salmon with avocado.

And bonus! Avocados are on sale this time of year. I snagged mine for $1 apiece.

Here's how I prepared my Salmon Toasts:

Ingredients

• avocado
• lemon juice (fresh is better, by far)
• rye bread
• smoked salmon (or trout)
• tomato
• onion
• capers
• black pepper

What to do

1. smash avocado in small bowl; add lemon juice to taste
2. toast bread; cut into 2x2" squares; spread with avocado mixture
3. add a square of salmon
4. top with tomato (fines slices), onion (dainty curves), capers (rinsed) and freshly ground pepper.

Making these prompted me to recall when we lived in Fiji. A friend had a backyard tree, from which we picked fresh avocados. Mmm.

Oh well, at least I found avocado on yesterday's grocery trip. They can't always be had around here. Why, even the rye or pumpernickle bread I prefer comes frozen, shipped here from 2000 miles away.

But hey, salmon is readily available. At least there's that.