Crostini Topped With Lime Sesame Avocado Mash And Smoked Trout Or Salmon

• 1 sesame coated ficelle (or plain), about 1 1/2 inches wide
• canola oil
• 12 ounces avocado flesh, mashed with fork( from 2 ripe Haas avocadoes)**
• 2-4 tablespoons Japanese sesame oil (Maruhon preferred)-to taste
• 2-4 tablespoons lime juice- to taste
• 1 tablespoon tamari (or Japanese soy sauce)
• 4-5 ounces smoked trout, pulled into 1 " chevrons, or pieces of thinly sliced smoked salmon
• optional garnish of tiny dab of tobiko(flying fish roe, found refrigerated in Japanese stores)

1. Slice ficelle crosswise into 1/4 " rounds; arrange in one layer on a lipped baking sheet. Brush top of rounds with oil and toast in 350 degree F oven about 7 minutes til crisp and lightly browned. Cool and set aside.
2. Mash avocado with sesame oil through tamari. **The avocado cannot be prepared more than 1 hour before serving or it will lose its bright green color.
3. Arrange crostini on a serving tray. Top each with 1/2 tablespoon of avocado mash. Top each with a smoked trout chevron or piece of smoked salmon. If using smoked trout, garnishing with a tiny dab of tobiko makes for a colorful presentation.

ficelle, canola oil, avocado, japanese sesame oil, lime juice, tamari, trout, fish roe

Taken from food52.com/recipes/16401-crostini-topped-with-lime-sesame-avocado-mash-and-smoked-trout-or-salmon (may not work)