Smoked Salmon Wth Capers, Mint And Avocado Bruschetta

• 1 small, firm but ripe, avocado
• 2 tsp (10 mL) capers, rinsed and drained well
• 2 tbsp (30 mL) finely minced red onion
• 2 tbsp (30 mL) thinly sliced fresh mint leaves
• 2 tsp (10 mL) olive oil
• 1 lime
• Salt
• 12 bruschetta toasts
• 60 ml chevrai
• 12 thin slices smoked salmon, about 4 oz (125 g)

1. Cut avocado in half, scoop out pit and carefully peel off skin. Dice avocado into small pieces. Coarsely chop capers. Place both in a bowl along with red onion, mint, oil and a squeeze of lime juice. Gently stir to mix. Taste and add more lime juice or salt if needed.
2. Lightly spread toasts with cream cheese. Lay a salmon piece overtop, ruffling slightly and cutting to fit. Mound a spoonful of avocado mixture in centre.

avocado, capers, red onion, mint, olive oil, lime, salt, bruschetta toasts, chevrai, thin

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-wth-capers-mint-and-avocado-bruschetta-58383985 (may not work)