Bruschetta Three Ways - cooking recipe

Ingredients

1 None tomato, seeded and finely diced
1 None scallion, thinly sliced
1/2 None jalapeno pepper, seeded and finely sliced
1 tbsp finely chopped basil
2 tsp olive oil
6 None diagonally cut thin baguette slices, toasted
3 oz smoked trout or whitefish, skinned and boned
2 tsp white horseradish
2 tsp sour cream
1-2 tsp salmon roe
None None Mint sprigs, for garnish
1/2 None avocado, peeled and pitted
1/2 clove garlic, finely diced
1 tbsp plain yogurt
1 tsp lemon juice
Pinch None sugar

Preparation

Mix together the tomato, scallion, jalapeno and basil. Stir in 1 tsp oil and season with salt and pepper. Spread the mixture over 2 slices of toasted baguette.
Reserve a few bite-size pieces of the trout. Put the remainder in a bowl with the horseradish and sour cream. Season with pepper and mash. Spread the mixture over 2 slices of toasted baguette. Garnish with the reserved pieces of trout, salmon roe and mint sprigs.
Slice 1 long piece of avocado. Using a small heart-shaped cutter, cut out hearts. Place the rest of the avocado in a bowl with the garlic, yogurt, lemon juice, sugar and remaining 1 tsp oil. Mash until smooth, then spread over the remaining 2 pieces of toasted baguette. Garnish with the avocado hearts. Serve immediately.