Ingredients (serves 4):
- 8 slices of rye bread
- 1 ripe avocado
- 1 lime (juice)
- 150 g smoked salmon
- 1 pinch of Chillimone Peperita
- Fresh dill for garnish
Instructions:
Peel the avocado and mash it in a bowl or blend it until smooth. Add the lime juice and a pinch of Chillimone Peperita for a spicy and citrusy kick.
Lightly toast the slices of rye bread. Spread a generous layer of avocado cream on each slice.
Place a slice of smoked salmon on top of the avocado cream.
Garnish each canapé with a sprig of fresh dill. Serve immediately to keep the bread crisp.
For an extra touch, add a few pink peppercorns or a sprinkle of grated lime zest. Merry Christmas!
