After my midnight escapade with baguette I found myself with this:
This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together. It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here. But not a comfort for those enjoying food without gluten.
While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home. This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout. The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.
Smoked Trout Avocado Wasabi Tartine
Ingredients: two slices gluten-free bread, 1/2 avocado, 1-2 thin slices smoked trout, 3 large leaves fresh basil cut into ribbons, a pinch sea salt, two pinches wasabi powder*
Method: lightly toast the two slices of bread and slice your avocado into thin strips. Top toasted bread with avocado slices and add a pinch of salt atop each lightly. Top with basil, and thinly layer smoked trout on top with no overlap (see above). Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.
*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores. Not to be confused with wasabi in a tube already hydrated.