Smoked salmon lox on NW sourdough

On thin slices of NorthWest sourdough heated briefly in the small convection oven with avocado and cumin, and less prominently but no less significantly, tomato, capers, shallot, and cream cheese finished with pepper and sea salt.

This is very good, yes, it always is, but I would rather this wonderful sourdough was less obfuscated with competitive flavors. This would be just as good on plain ordinary baguette, maybe better, because then you wouldn't have strong flavors vying for attention. Each outstanding in their own right, sometimes a party in your mouth becomes a cacophony if not an outright war. Settle down in there, or I'm calling the cops! I'm not complaining, mind you, I'm just thinking this intriguing sourdough can be put to better use with simple olive oil or with a good cheese and leave it at that. These are the lessons that are learned with maturity! It's all good.