Smoked Salmon Avocado Toast

Menu Part


6 ounces Smoked Salmon
2 each French Baguette Roll
2 each Avocado
1 ounce Fresh Dill


  1. Cut French Baguette rolls ¼” thick with a chef’s knife.
  2. Place in oven for 5-10 minutes at 400°F until toasted.
  3. Carefully cut the avocado using an avocado slicer.
  4. Open the Smoked Salmon pack and place onto a plate draining any water.
  5. Divide the Smoked Salmon evenly amongst the toasted French Baggett on a serving platter.
  6. Place a couple of pieces of avocado on top of the smoked salmon.
  7. Garnish with a dill sprig and serve.

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