This smoked salmon and avocado mayo canape it’s a lot like our family.
I know that a great deal of our readers belong to bicultural or multicultural families. And anyone of them could tell you that this is not always an easy life, but it’s never boring.
A successful multicultural family almost certainly require people with open minds, willing to learn, to adapt, willing to question their own assumptions on many a thing. And dinner time is always an adventure.
We are a Danish-Dominican family. We are raising our daughter to appreciate both our cultures and foods. And while I may not have completely adopted Danish cuisine, and remain loyal to my beloved Dominican cuisine, I am a big fan of my husband’s home dishes. The same can be said of him. It usually works that way in mixed families.
And that is how we’ve stayed in business for nearly two decades.
We hear it all the time from our readers. They are looking to learn about their Dominican spouse’s culture. They want to learn how to cook it, how to enjoy it, and as much as possible about its origins and cultural significance. Because food is a huge part of everyone’s cultural identity.
For a food fan like myself, the journey has been in the opposite direction. I make a point of trying as much as I can when I am in Denmark, I have lots of books about traditional Danish cuisine and have learned how to cook some of them.
I am huge fan of Nordic fish, they are like the pork of the ocean: fatty, rich, strong flavors. I can eat pickled herrings for breakfast, to my husband’s horror, I can down eels like a viking, and I can count salmon as one of my favorite foods in the world. Scratch that, salmon is my favorite food.
This quick party treat combines two of my favorite foods: salmon and avocado. Why didn’t I think of that before?
A Nordic favorite (salmon) and an American favorite (avocado) in a smoked salmon and avocado mayo canape that will please the pickiest of your guests.
- 12 slices of bread of your choice (rustic bread works very well)
- 12 slices of smoked salmon
- 1 cup of avocado mayo
- 1 tablespoon of caper berries
- 1 cup of mild green leaves (baby arugula, curly lettuce, watercress or similar)
- 12 small sprigs of dill
- 4 tablespoons of olive oil
- Brush bread on both sides with olive oil and place on a baking sheet. Broil until slightly brown.
- Cool down bread to room temperature. Spread a tablespoon of avocado mayo on each.
- Top with leaves, then with salmon.
- Garnish with capers and dill. Serve immediately.