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Lunch
Declan Chapin
Sockeye Salmon Gravlax
2 slices sourdough bread, toasted
1 small avocado
fresh lemon juice
salt & pepper
hemp seeds
shallot, thinly sliced
In a small bowl, mix avocado with lemon juice, salt, and pepper (all to taste) until smooth. Set aside.
Toast the sourdough bread.
Spread avocado on the bread.
Top with salmon gravlax, shallots, and hemp seeds. Enjoy!
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