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.
- 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
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.