ARTICHOKE & ASPARAGUS POSHI SCHMEAR OPEN-FACED BAGEL
- 1 pack Artichoke Poshi
- 1 pack Asparagus Poshi, chopped
- 8 ounces cream cheese
- 1 cup smoked salmon, finely chopped
- 1 tablespoon mint, chopped
- Half an avocado, sliced
- Handful of arugula
- 1 teaspoon blue poppy seeds
- 2 slices of ciabatta bread
- In a bowl, mix salmon, mint and cream cheese. Place the bread in toaster and toast as desired.
- Spread salmon mixture on to the toasted bread, add avocado slices, arugula and top with artichoke and asparagus Poshi. Serve immediately.