Smoked Salmon/Avocado Spread

(12-16 individual portions)

I was craving salmon tartare one night, but grocery stores as well as restaurants sell them with ingredients I don't digest very well and my husband does not like anything too fishy. I ended up preparing something from the top of my head, hoping we would both enjoy it, and the appetizer turned out quite delicious. This concoction is what started me thinking about writing a cookbook to begin with.

Ingredients:

-1 130g package of smoked salmon
-1 ripe avocado
-1 mini cucumber, or 1/4 regular sized cucumber 2 tablespoons (30ml) of olive oil
-1 teaspoon (5 ml) of lemon juice
-1 teaspoon (5 ml) of dry dill
-1/2 teaspoon (2.5 ml) of salt
-1/2 teaspoon (2.5 ml) of ground black pepper 1 box of Melba toast, or 1 baguette

Recipe:

-Remove the peel of the ripe avocado and place the fruit into a medium sized bowl. Take away the pit and squish the rest with a fork.

-Add salt and ground black pepper (about 1/2 teaspoon-2.5 ml each)

-Add two squirts of lemon juice (about 1 teaspoon - 5 ml)

-Add the olive oil (about 2 tablespoons - 30 ml)

-Add dry dill to taste (about 1 teaspoon - 5ml)

-Mix everything together.

-Chop up the smoked salmon into small pieces and put them into the bowl.

-Chop up the mini cucumber or 1/4 of a large cucumber into small pieces and put them into the bowl.

-Mix everything together again.

-Serve cold on slices of Melba toast or sliced toasted baguette.

(Although this is meant as an appetizer to share with several people, if you eat enough it's actually quite filling. My husband and I have eaten this as a meal when we wanted something simple; we found it good and refreshing.)