adapted from Cook Like a Pro: A Barefoot Contessa Cookbook
8 slices of whole grain thin sliced bread, toasted (such as Dave's Whole Wheat Power-seed Thin Sliced Bread)
2 ripe Haas avocados, peeled, seeded and sliced about 1/4-inch thick
1 lemon, halved
Sea salt and freshly ground black pepper
Half pound smoked salmon (8 slices)
Gravlax Sauce (see below)
1 small red onion, halved and thinly sliced in half moons
Dill fronds
Gravlax Sauce
2 Tbsp Dijon mustard
1 Tbsp honey mustard
1 tsp whole-grain mustard
1/2 tsp ground mustard
1 1/2 Tbsp sugar
2 1/2 Tbsp white wine vinegar
2 1/2 Tbsp extra virgin olive oil
1 1/2 Tbsp grape-seed oil
2 Tbsp minced fresh dill
1/2 tsp sea salt
Place the toasted bread on a board. Lay about 1/4 - 1/2 sliced avocado, overlapping, on each piece of bread. Sprinkle the avocado with lemon juice, salt and pepper.
You will be layering the remaining ingredients on the avocado. Start by laying a slice of salmon on top of the avocado, adjusting it to fit. Next, drizzle the salmon with about a tablespoon of the Gravlax Sauce. Garnish with a few half moon rings of the red onion and sprinkle with dill fronds, salt and pepper.
The remaining sauce may be served along side the tartines.
Gravlax Sauce
Whisk the first six ingredients in a medium bowl. In another bowl mix together the oils. Slowly add the oil mixture to the mustard mixture, whisking steadily until emulsified. Stir in the dill and the salt.