6 Ryvita multigrain crispbread
50 g avocado flesh thinly sliced
30 g snow pea sprouts, trimmed, halved
100 g mango flesh, thinly sliced
90 g pkt Salt-Reduced smoked Tasmanian salmon, sliced
Dill and lemon dressing
1 Tbsp extra light sour cream
½ tsp finely grated lemon zest
2 tsp freshly squeezed lemon juice
1 Tbsp finely chopped dill
Freshly ground black pepper, to season
1 or 2 tsp hot water
- To make dill and lemon dressing, whisk sour cream, lemon zest, lemon juice and dill in a small bowl. Season with pepper. Gradually whisk in hot water, until mixture is just thin enough to drizzle.
- Arrange crispbreads on a serving platter. Put a few slices of avocado on each crispbread. Use a fork to mash avocado on the cracker, if you like. Top with snow pea sprouts, mango and salmon.
- Drizzle dressing over salmon. Sprinkle with a little extra pepper, if you like and serve.