¼ bread loaf
1 avocado
½ lemon
½ teaspoon salt
2 smoked salmon slices
½ teaspoon furikake
1 teaspoon extra-virgin olive oil
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Use a knife to cut the bread crosswise into 2 slices, each about ¾” thick. Select and confirm preferences using the button below. Recommended settings for artisan bread are prepopulated--adjust preferences to a lighter setting if you are using sliced sandwich bread.
¼ bread loaf
bread knife
chopping board
Place the bread slices directly on the middle shelf of the June Oven. Toast the bread 4-5 minutes, until it is crispy and lightly browned. June will notify you when the toast is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
While the bread toasts, halve and pit the avocado. Cut around the length of the avocado, slicing inward until the knife is stopped by the pit. Twist the two halves of the avocado to separate them. Holding the half with the pit in your non-dominant hand, gently strike the pit with the blade of the knife. Once the blade is embedded in the pit, twist the knife to loosen the pit from the avocado half. Lift the blade and pit free from the avocado half and carefully remove the pit from the blade. Discard the pit.
1 avocado
knife
Scoop the avocado flesh from the peel with a spoon and place it in a small bowl. Mash the avocado with a fork until it is smooth. Squeeze the lemon over the bowl with your hands or a citrus juicer. Add the salt and stir to combine.
½ lemon
½ teaspoon salt
small bowl
fork
spoon
citrus juicer
measuring spoons
Carefully remove the toasted bread from the June Oven with your hands or tongs. Divide the avocado equally between the toast slices and use a spoon to spread it evenly over each slice.
tongs
Break the salmon slices into smaller pieces and divide them equally between the toast, arranging them on top of the avocado.
2 smoked salmon slices
Sprinkle the furikake over the salmon. Drizzle the oil evenly over the toast and serve immediately.
1 teaspoon extra-virgin olive oil
½ teaspoon furikake
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