Smoked Trout and Avocado Salad Toasts

Preheat the broiler to high.

Finely mince the Shallot (1) and place in a small bowl.

Cover shallots with the juice of the Lemon (1), Salt (to taste), and Ground Black Pepper (to taste). Set aside to macerate for 15 to 20 minutes.

Use a fork to whisk in the Extra-Virgin Olive Oil (1/3 cup). Taste and adjust seasoning as necessary.

Meanwhile, quarter the White Belgian Endive (2 heads) through the core, then finely slice crosswise. Place in a large bowl.

Scatter the Scallion (1 bunch) over the top.

Break the Smoked Trout (8 oz) into large pieces over top.

Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed. Now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.

Dice the Avocado (1).

Add to the bowl followed by the Fresh Parsley (4 Tbsp). Toss with your hands again gently until combined. Set salad aside.

Arrange Bread (4 slices) on a cooling rack set on a sheet pan. Drizzle lightly with Extra-Virgin Olive Oil (as needed). Broil for 2 minutes or until lightly golden, keeping a close watch.

Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden.

Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.