Smoked Redfish with Avocado Creole Cream Cheese and Mirliton Slaw on Egg and Onion Buns - California

Ingredients

• 8 egg and onion slider buns
• 12 oz. smoked redfish (see make-ahead recipe, below or purchase already-smoked fish)
• Avocado Creole Cream Cheese (see make-ahead recipe, below)
• can Mirliton Slaw (see make-ahead recipe, below)
• Smoked Redfish
• 1 qt. water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 bay leaves
• 2 lb. redfish filet
• Avocado Creole Cream Cheese
• 2 ripe, Fresh California Avocados, peeled, seeded and mashed
• 1 cup reduced-fat cream cheese, softened
• 1/4 cup mayonnaise
• 1 Tbsp. finely chopped scallion
• 1 tsp. lemon juice
• As needed Salt, to taste
• Mirliton Slaw
• 3 Tbsp. lime juice
• 2 Tbsp. apple cider or white vinegar
• 1/4 tsp. minced garlic
• 1/2 cup canola or olive oil
• 1/2 tsp. toasted and chopped cumin seed
• As needed Salt and pepper, to taste
• 1 small red onion, finely sliced
• 1 poblano pepper, finely sliced
• 1 cup red cabbage, finely sliced
• 2 mirlitons (chayote squash), peeled and julienned
• 1/2 bunch cilantro, picked and roughly chopped