© Lucy Schaeffer
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This refreshing dish is ideal as an appetizer during a hot summer day by the pool. Slideshow:

How to Make It

Step 1    

Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.

Step 2    

Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper.

Step 3    

Fold the guacamole with the cream cheese and jalapeño hot sauce; season with salt and pepper. Overlap the smoked salmon slices in pairs. Trim each pair to a 4-by-6-inch rectangle. Pipe a 1-inch thick strip of the guacamole–cream cheese mixture along one of the 4-inch sides of each pair. Roll the smoked salmon into cylinders, transfer to a tray and freeze for 15 minutes or until firm. Cut into 4 pieces; serve on mini toasts.

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