Bruschetta Three Ways

Name: Bruschetta Three Ways
Ingredients: 1 tomato seeded and finely diced; 1 scallion thinly sliced; 1/2 jalapeno pepper seeded and finely sliced; 1 tablespoon basil finely chopped; 2 teaspoons olive oil; 6 baguette diagonally cut thin, slices, toasted; 3 ounces smoked trout or whitefish, skinned and boned; 2 teaspoons horseradish white; 2 teaspoons sour cream; 2 teaspoons salmon roe; mint sprigs for garnish; 1/2 avocado peeled and pitted; 1/2 clove garlic finely diced; 1 tablespoon plain yogurt; 1 teaspoon lemon juice; 1 pinch sugar

16 ingredients

3 steps

Ingredients

1 tomato seeded and finely diced
1 scallion thinly sliced
1/2 jalapeno pepper seeded and finely sliced
1 tablespoon basil finely chopped
2 teaspoons olive oil
6 baguette diagonally cut thin, slices, toasted
3 ounces smoked trout or whitefish, skinned and boned
2 teaspoons horseradish white
2 teaspoons sour cream
2 teaspoons salmon roe
mint sprigs for garnish
1/2 avocado peeled and pitted
1/2 clove garlic finely diced
1 tablespoon plain yogurt
1 teaspoon lemon juice
1 pinch sugar

Directions

1

Mix together the tomato, scallion, jalapeno and basil. Stir in 1 tsp oil and season with salt and pepper. Spread the mixture over 2 slices of toasted baguette.
2

Reserve a few bite-size pieces of the trout. Put the remainder in a bowl with the horseradish and sour cream. Season with pepper and mash. Spread the mixture over 2 slices of toasted baguette. Garnish with the reserved pieces of trout, salmon roe and mint sprigs.
3

Slice 1 long piece of avocado. Using a small heart-shaped cutter, cut out hearts. Place the rest of the avocado in a bowl with the garlic, yogurt, lemon juice, sugar and remaining 1 tsp oil. Mash until smooth, then spread over the remaining 2 pieces of toasted baguette. Garnish with the avocado hearts. Serve immediately.