Ekone Smoked Salmon Toasties By Jason Stoneburner
Your favorite loaf of bread* 2 tins (six ounces) Ekone Wild Smoked Salmon 1⁄2 cup sweet corn, blanched and sliced off the cob 1⁄4 cup thinly sliced green onion
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Cooking tools:
- Pepper mill
- Grill pan
- Toaster
- Pot
- Colander
- Can opener
- Chef's knife
- Bread knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Serving platter
- Stove
Ingredients
- Your favorite loaf of bread*
- 2 tins (six ounces) Ekone Wild Smoked Salmon
- 1⁄2 cup sweet corn, blanched and sliced off the cob
- 1⁄4 cup thinly sliced green onion
- 1⁄2 cup mix cherry tomatoes, cut in half
- 5 shishito peppers, thinly sliced
- 2-4 pieces of torn basil leaves or cilantro
- 4 turns from pepper mill
- 1⁄4 tsp sea salt (more to taste)
- 1 ea ripe avocado
- 2-3 TB good olive oil
- 2-3 TB lemon Juice or about 1 lemon
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