Bruschetta Three Ways

• 1 None tomato, seeded and finely diced
• 1 None scallion, thinly sliced
• 1/2 None jalapeno pepper, seeded and finely sliced
• 1 tbsp finely chopped basil
• 2 tsp olive oil
• 6 None diagonally cut thin baguette slices, toasted
• 3 oz smoked trout or whitefish, skinned and boned
• 2 tsp white horseradish
• 2 tsp sour cream
• 1-2 tsp salmon roe
• None None Mint sprigs, for garnish
• 1/2 None avocado, peeled and pitted
• 1/2 clove garlic, finely diced
• 1 tbsp plain yogurt
• 1 tsp lemon juice
• Pinch None sugar

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.

tomato, scallion, pepper, basil, olive oil, trout, white horseradish, sour cream, salmon, avocado, clove garlic, yogurt, lemon juice, sugar

Taken from recipes-plus.com/api/v2.0/recipes/16839 (may not work)