Hot-smoked salmon open sandwich with avocado

• small thick slices dark grainy bread4
• ripe avocado↗1

  stoned and peeled

• lemon juice
• large cooked beetroot↗1

  diced

• hot-smoked salmon↗140g g

  fillets, broken into chunks

• crème fraîche↗3 tbsp tbsp
• hot horseradish↗1 tbsp tbsp

  sauce

• small onion↗1

  very thinly sliced

• chopped dill2 tbsp tbsp

Step-by-step instructions

1. 1

   Toast the bread and put 2 slices on each plate. Mash the avocado with half the lemon juice and season well. Spread the avocado over each slice of toast, then lay the beetroot and salmon on top.

2. 2

   In a small bowl, mix the remaining lemon juice with the crème fraîche and horseradish. Season and mix well to combine. Drizzle over the open-faced sandwiches. Top each slice of toast with a few onion slices and some chopped dill, and serve.