4 slices of seeded rye bread, toasted
2 large avocados, peeled and roughly mashed
A squeeze of lemon juice
1 C (250 ml) sour cream
2-3 Tbsp (30-45 ml) creamed horseradish
2 Tbsp (30 ml) chives, chopped
2 Tbsp (30 ml) dill, chopped
1 Tbsp (15 ml) baby capers
Zest and juice of 1 lemon
Salt and pepper
100 g smoked salmon ribbons
Olive oil for drizzling
Lemon wedges for serving
Roughly mash the avo in a bowl; add a squeeze of lemon juice and season to taste.
Add the sour cream, horseradish, chives, dill, capers, zest and juice to a separate bowl and mix well to combine. Season to taste.
Generously dollop and spread the avo onto the toasted rye and then top with salmon ribbons. Add a dollop of sour cream to the middle of each slice and drizzle with olive oil. Serve with extra sour cream on the side and wedges of fresh lemon.