100g smoked salmon slices
80g baby rocket or mixed salad leaves
4 thin slices pane di casa or sourdough, toasted
1 ripe avocado, sliced thinly
½ red onion, thinly sliced
2 tablespoons chives, thinly sliced
2 tablespoons baby capers
1 lime, cheeks cut
½ cup (125ml) thickened cream
2 tablespoons horseradish cream, (store bought)
- For the horseradish cream, whisk cream until slightly thickened and stir in horseradish cream.
- Prepare all salad ingredients and lightly toast bread, (cool the bread slightly before plating).
On 2 serving plates arrange 4 slices of avocado in the middle of each plate. Then on each plate, place a slice of toasted bread on top, then some rocket or leaves, horseradish cream, smoked salmon, red onion, and capers. Repeat this step again on each plate, then top with remaining horseradish cream, scatter over chopped chives, capers and cracked pepper and serve a lime cheek on the side and serve.