Hot-smoked salmon & avocado open sandwiches

QServes 2

QTakes 12 mins

4 small, thick slices dark,

grainy bread

1 ripe avocado, stoned

and peeled

1 lemon, juiced

1 large cooked beetroot,

chopped

140g hot-smoked salmon

ƂNNGVU DTQMGP KPVQ EJWPMU 3 tbsp crème fraîche

1 tbsp hot horseradish sauce 1 small onion, very

thinly sliced

2 tbsp chopped dill

1 Toast the bread and put two slices on each plate. Mash the avocado with half the lemon juice and season well. Spread the avocado over the toast slices, then arrange the beetroot and salmon on top.

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. PER SERVING MECNU HCV I

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