Smoked Salmon and Dill Toast
Olive oil, for brushing
2 ounces paper-thin slices smoked peppered salmon
Dill springs, for garnish
For Avocado Base:
4 ripe Hass avocados
6 scallions, sliced
Juice of 1 lime
Kosher salt and freshly ground black pepper
For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, sea salt and coarsely ground black pepper to taste, leaving the mixture chunky.
For the salmon and dill toast: Brush the bread with oil, and toast in a 350 degree oven until lightly browned and crisp. Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of crème fraiche and some dill sprigs. Serve immediately.