Brochette with Salmon and Avocado
Main
Ingredients
10 ounces European-style smoked salmon*
1 loaf of ciabatta bread (or good Italian bread)
2 small red onions
2 ripe avocados
Small bunch of rucola lettuce
4 tablespoons lemon juice
3 ounces (60-90 g) thin slices of Parmesan cheese
Directions
Cut the bread into medium slices and toast them in the oven (or a toaster); the slices should be quite crisp. Cut the red onion into thin slices. Cut the avocados in half, remove the seeds, and cut into long slices. Brush the avocadoes with lemon juice to prevent them from turning gray. Season with coarse sea salt and freshly grated black pepper. Garnish with the sliced Parmesan cheese and rucola lettuce.
Notes
*European smoked salmon is a moist salmon which resembles a texture of sliced ham.