salmon and guacamole rolls

this appetizer came together when i was planning yet another brunch. salmon was on the menu already, but i wanted to do something special with it because we were celebrating the birthday of our friend, woodie.

inspired by a spin through the appetizer slide show on the "food and wine" website this recipe has smoked salmon and guacamole, but little else is the same as the original recipe. i wanted to use more traditional flavors associated with lox, and so i eliminated the jalapeno and cilantro, substituting dill and cucumber instead.

the result is a twist on the flavors i usually associate with lox, and it presented with the elegance and flair i wanted to honor our friend's birthday. happy birthday woodie!

• 1 lb. smoked salmon lox cut into six inch strips
• 2 avacadoes
• 2 bunches of scallions, minced
• 1 & 1/2 teaspoons of smoked paprika
• fresh dill, minced
• 2-3 tbl. lemon juice
• salt & pepper
• shredded cucumber
• ground walnuts

1. toast the walnuts in a bare skillet until golden. let them cool and then grind them in the mini-food processor.
2. to make the guacamole: smash the chopped avocados with a potato masher & mix in the lemon juice, minced scallions, paprika, dill, and season with salt and pepper.

3. put a dollop of guacamole on each salmon strip and roll it up.
4. set each salmon roll, guacamole side up, onto a platter and spoon on a little of the ground walnuts. then top with a few shreds of cucumber.

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