Open-Face Smoked Salmon and Avocado Sandwiches

Ingredients

• ¼ tsp. (scant) finely grated orange zest
• 3 Tbs. chopped fresh cilantro; whole leaves for garnish
• ½ to 1 tsp. finely chopped jalapeño
• 1-½ firm-ripe medium avocados, cut into medium dice
• 8 oz. thinly sliced cold-smoked salmon, cut into 1-½ -inch-wide strips
• 2 Tbs. extra-virgin olive oil
• 4 slices sourdough bread (each 6-½ inches long and ½ inch thick), toasted very crisp
• + 5 more ingredients
• • ½ tsp. toasted coriander seeds, coarsely ground
  • 1 medium clove garlic, halved
  • 4 tsp. fresh lime juice
  • Kosher salt
  • 1 medium scallion, thinly sliced

In a medium bowl, gently mix (don’t mash) the avocado, scallion, chopped cilantro, lime juice, jalapeño, and 1/4 tsp. salt. In another medium bowl, mix the oil, coriander, and orange zest. Toss the salmon with the oil mixture. Rub the toasts lightly with the cut sides of the garlic clove. Divide ...

View full recipe at Fine Cooking