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Smoked Salmon with Avocado and
Wasabi Cream Cheese Tea Sandwiches
3 tablespoons wasabi paste, or to taste
1/3 cup cream cheese, at room temperature
24 party pumpernickel bread slices
1 ripe Hass avocado
16 ounces smoked salmon, thinly sliced
Mix the wasabi with the cream cheese in a small bowl.
Spread the bread slices with a thin, even layer of the mixture.
Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit.
Use a spoon to remove the avocado flesh in 1 piece.
Slice each avocado half in 1/8-inch slices.
Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of avocado slices.
Top with a piece of salmon.
Serve as soon as possible.
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