From Tapas by Penelope Casas
Serves 4-6 (makes 12)
1 small avocado
Mayonnaise, preferably homemade
2 oz. smoked fish, such as salmon
parsley for garnish
Beginning at each end of the avocado, make as many 1/8-inch slices as you can before reaching the pit. With a 1 1/2 – 1 3/4 inch cookie cutter, preferably with a scalloped edge, cut rounds from the center of the avocado slices. Dab each with about 1/2 teaspoon mayonnaise and place a piece of smoked fish, about the size of the avocado round, on top. Garnish with parsley.