Smoked Salmon Tartines

foodnetwork.com

Joyce Flint

8 slices whole-grain bread, sliced ¼ inch thick, toasted

2 ripe avocados, seeded, peeled, and sliced crosswise ¼ inch thick

1 lemon, halved

Kosher salt and freshly ground black pepper

8 slices smoked salmon (about 8 ounces)

Gravlax Sauce, recipe follows

1 small red onion, halved and thinly sliced crosswise in half-rounds

Dill fronds, for serving

subheading: Gravlax Sauce:

2 tablespoons Dijon mustard

1 tablespoon honey mustard

1 teaspoon whole-grain mustard

½ teaspoon ground mustard

1 ½ tablespoons sugar

2 ½ tablespoons good white wine vinegar

2 ½ tablespoons good olive oil

1 ½ tablespoons grapeseed oil

2 tablespoons minced fresh dill

½ teaspoon kosher salt

Directions at foodnetwork.com

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