As is, this simple canape is gluten and dairy free, but it can be adapted as a flatbread type appetizer as well. Simply purchase a flatbread, and then spread the avocado onto it, layering thinly sliced cucumber, lox, pickled fennel, fennel fronds, and caraway seeds. Cut into squares for serving. Additionally, you can substitute pickled red onions and dill for the fennel and fronds, if you prefer, or you can add capers. It’s a great fresh appetizer for brunch or as part of a heavy hors d’oeuvres spread.

1. Make the pickled fennel:

   1. Heat up the vinegars on the stove or in the microwave, stir in salt and sugar until dissolved.
   2. Add in ice cubes and cold water until you make 1 c total liquid.
   3. Pour over thinly sliced fennel in a jar or tupperware.
   4. Cover and shake, then set aside to pickle for an hour or so.
2. Use a peeler to peel off stripes of the cucumber, leaving stripes of unpeeled cucumber to alternate with stipes of peeled cucumber all the way around.
3. Slice the cucumber on the diagonal into 1/4 inch thick slices.
4. Prepare the lox. It usually comes in thin slices. Cut those thin slices into pieces that are approximately 1 inch by 1.5 inches.
5. Halve and pit the avocado, and then remove the avocado flesh from the peel into a blender or small bowl. Squeeze the juice of a lemon into the blender or bowl and blend or mash. Add lemon juice until you get the consistency of frosting. Scoop into a small plastic bag or a piping bag.
6. Arrange the cucumber slices onto a platter. Cut the tip of the plastic bag or using a piping bag, pipe around a teaspoon of avocado mix onto each cucumber slice.
7. Add a small slice of lox on top of the avocado on each cucumber round, then top with a 2-3 slices of pickled fennel, and garnish with fennel fronds and a few toasted caraway seeds (too many will overpower).
8. Sprinkle kosher salt and fresh black pepper over the top of all. You can also drizzle the tops with a nice olive oil. Serve cold.