2 large avocados
1 tablespoon lemon juice
1 Lebanese cucumber
6 slices sourdough rye bread
200g packet sliced smoked salmon
¼ cup crème fraiche
Fresh micro herbs, to garnish
Lemon wedges, to serve
Cut avocados in half. Remove and discard stones. Scoop flesh into a bowl. Add juice. Coarsely mash with a fork. Season with salt and pepper.
Using a vegetable peeler, peel cucumber lengthways, into long, thin ribbons.
Lightly toast bread. Spread with avocados. Top with cucumber and salmon. Dollop with crème fraiche.
Garnish with micro herbs. Serve with lemon wedges.
TIP! For a change, try replacing rye bread with toasted bagels or Turkish bread. If micro herbs are unavailable, substitute chopped fresh chives.