12-16 slices of crispbread or thinly sliced and toasted rye bread
200 g smoked salmon , from sustainable sources
½ a punnet of cress
1 handful of vein sorrel or other colourful baby leaves
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Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you’re worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.
Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.
Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.
Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.