Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches

Name: Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sanwiches
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 24 pieces
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

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Total: 15 min

Prep: 15 min

Yield: 24 pieces

This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.

Total: 15 min

Prep: 15 min

Yield: 24 pieces

Ingredients

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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.