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Ingredients
⅓ cup mayonnaise
2 tablespoons sriracha
2 tablespoons soy sauce- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice plus more to season avocado
- 3 Persian cucumbers coarsely chopped
1 avocado coarsely chopped- 1 tablespoon finely chopped pickled ginger
kosher salt to taste- 4 oz ready-to-eat smoked salmon torn into bite-size pieces
- 4 slices country-style bread lightly toasted
- toasted sesame seeds for serving
- seasoned toasted seaweed snacks for serving
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the mayonnaise and sriracha in a small bowl. In another bowl, stir the soy sauce, lime juice and measured lemon juice together.
- Gently toss the cucumbers, avocado and pickled ginger with a little salt and an extra squeeze of lemon.
- Dip the smoked salmon pieces into the citrus-soy dressing, then fold into the cucumber and avocado mixture.
- Spread spicy mayo over the toast slices. Add the salmon mixture and a small drizzle of the remaining citrus-soy dressing. Finish with sesame seeds and crumbled seaweed snacks.
Notes
Use ready-to-eat smoked salmon. The citrus dressing adds flavor; it does not cook raw fish.
Assemble close to serving so the toast stays crisp and the avocado holds its shape.
