Ace the Finger Food Game with These Avocado and Smoked Salmon Tartinettes
Jody Williams, the inventive mind behind N.Y.C.'s delightfully Francophile Buvette restaurant (and its Parisian counterpart), loves this simple recipe because it dresses up so well. "For a special occasion, add a spoonful of caviar or salmon roe on top, and open a bottle of Champagne," says Williams, who recently wrote Buvette: The Pleasure of Good Food (Grand Central Life and Style, $21; amazon.com). "And remember, if your avocado isn't soft to the touch, this dish won't work."
Read on for Williams's recipe!
Serves: 4 Total Time: 15 minutes
1 avocado, halved and pitted 1 scallion, minced 2 tbsp fresh lemon juice Pinch of red pepper flakes Sea salt 4 slices of multigrain bread, lightly toasted 4 small romaine lettuce leaves 4 thin slices of smoked salmon Creme fraiche, for serving (optional) 1/4 cup thinly sliced red onion
1. Scoop avocado into a bowl. Coarsely mash it with the scallion, lemon juice, and red pepper flakes; season with salt.
2. Spread the avocado mixture on the toast and add romaine, salmon, and a dollop of creme fraiche if desired, then top with red onion.