Sandwich finger with salmon and avocado cream

Name: Sandwich finger with salmon and avocado cream
Cook time: 20 min
Total time: 20 min
Yield: 9
Ingredients: 6 discs Sandwich toast bread; 2 TABLESPOONS Cream horseradish (from the jar); 200 g smoked salmon in slices; 1/2 ripe avocado; 400 g Double cream cream cheese; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Pink berries, pepper panicles, dill and untreated lemon peel; 7-10 Tbsp to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 9

6 discs Sandwich toast bread
2 TABLESPOONS Cream horseradish (from the jar)
200 g smoked salmon in slices
1/2 ripe avocado
400 g Double cream cream cheese
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Pink berries, pepper panicles, dill and untreated lemon peel
7-10 Tbsp to garnish

Directions

1
Remove the crusts from the bread and cut each slice into 3 strips. Spread half of the strips with horseradish and cover with 2/3 of the salmon slices. Cover with remaining bread strips. Remove the avocado core, remove the flesh from the skin and dice roughly. Puree with cream cheese and lemon juice.
2
Season to taste with salt and pepper. Pour cream into a piping bag with a large star-shaped spout and squirt onto the bread strips. Spread the rest of the salmon on top. Garnish with pink berries, pepper panicles, dill and lemon peel strips