Recipe By Dr. Michael Fenster, MD

The baguette slices serve as automatic portion control for the smoked salmon and veggies. Salmon is a great source of lean protein and beneficial omega 3 and 6 fats. I prefer a wild salmon whenever possible. Some research has suggested that varying the diet and activity of native salmon can affect their fat content and overall composition. And there are few things as satisfying as the sweet and salty flavor of perfectly prepared wild salmon. We used some smoked salmon on fresh baguette, but you can use different types of bread, fish and preparations to keep things interesting all summer long!

200 Calories per serving; 13g Total Fat; 14g Total Carbohydrate

Makes 6 servings

Ingredients

• 4 ounce smoked salmon (wild preferred)
• 1 baguette or other fresh bread, cut into six ½ inch slices and toasted
• 2 garden fresh tomatoes, seeded and chopped
• ½ red onion, diced
• 2 tablespoons capers
• Juice of ½ lemon
• 1 avocado, diced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon salt
• ½ tsp fresh ground black pepper
• ¼ cup good quality olive oil
• Sour cream or crème fraiche to top (optional)

Directions

1. Slice and toast the baguette.

2. Divide the salmon into six portions and place on the bread. Combine all the remaining ingredients except the sour cream in a small bowl.

3. Top the salmon generously with the relish. Top with a small amount of sour cream, if desired.