AVOCADO TOAST WITH SALMON

This must be one of the healthiest breakfast, brunch, or lunch entrées. 

Lee's Kitchen Hints: Cold smoked and Nova lox salmon are cured in salt, then rinsed and cold-smoked. Cold smoking is done around 99 degrees F. Nova lox comes from Nova Scotia, Canada. Gravlax is a Scandinavian way of curing salmon using spices and lots of dill; and it is not smoked.

2 ripe avocados, flesh scooped from shell
1 clove garlic, pressed or minced
Zest and juice of ½ lime
3 scallions, minced
2 to 3 T minced cilantro leaves
Pinch of chipotle powder or your favorite chile powder
Pinch of cayenne pepper
Sea salt

4 slices pumpernickel bread or your favorite bread, toasted
1 T extra-virgin olive oil
4 thin slices cold smoked salmon, Nova lox, or gravlax
2 T store bought crème fraîche, or homemade (recipe follows)
Fresh chopped cilantro, for garnish

Place the scooped avocado in a bowl and mash with a fork.
Add the garlic, if using, zest and lime juice, scallions, cilantro, chipotle powder, cayenne, and sea salt.

Spread a little extra-virgin olive oil on each piece of toasted bread.
Divide the avocado mixture between the 4 toasts.
Add a slice of salmon, top with a small spoonful of crème fraîche or sour cream.
Top with a sprinkling of chopped dill or cilantro.

Serve with a fruit salad, and coffee or tea.

Serves 2

Homemade Crème Fraîche 

(Start this at least 2 days before making your Avocado Toast)
1 cup heavy whipping cream

1 T fresh lemon juice 

Pour cream into a clean canning jar fitted with a clean lid and screw on band.

Add the lemon juice.

Screw on lid and shake vigorously.

Remove lid and cover with a clean cloth secured with a rubber band or loosely covered with plastic wrap.

Let sit in a warm spot for 24 hours.

Stir contents and screw on lid and refrigerate up to two weeks.