Salmon and Avocado Sandwiches

What a great play of flavors - fresh salmon, fresh lime, smoked salmon, avocado and a bit of onion and tomato for back up all come together for a wonderfully messy, lush sandwich. Sandwiches and bruschette are a great way to serve salmon left over from the night before. Excerpted from Simply Salmon by James Peterson.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  slices  crusty  French bread (or bruschette)
•  butter or  extra virgin olive oil
• 4  salmon fillets, 1/4- to 1/2-inch thick (broiled, sauteed, or grilled)
•  salt
•  pepper
• 4  slices  cold-smoked salmon (optional)
• 8  slices red onions
• 8  slices  ripe tomatoes
• 4  pieces lettuce, preferably a crunchy variety such as romaine
• 1  ripe avocado, preferably Hass, peeled, pitted, and sliced
• 1⁄2 lime

Directions

1. Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
2. Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.