Prep Time: 20 minutes
Cook time: 30 minutes
Difficulty: easy

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.
Smoked Salmon Avo Smash on Rye & Horseradish Sour Cream paired with ALLURE SPARKLING WINE