Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches
Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 24
- Sodium
- 544
- Total: 15 min
- Prep: 15 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 24
- Sodium
- 544
- Total: 15 min
- Prep: 15 min
Ingredients
3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
1/2 lemon
16 ounces smoked salmon, thinly sliced
Directions
- Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
- Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
- Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.
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