Salmon and Horseradish-Lime Cream Canapes

Use a round cutter (2 cm wide) to cut about 30 pieces from the bread pieces. Place them on the baking paper and drizzle with a bit of olive oil and bake for about 10 minutes in a 190ºC oven until light golden brown. Set aside to cool.

Slice the salmon in very thin slices (julienned), cut the avocado in cubes and squeeze some lime on top to preserve the natural colour.

Mix all the ingredients for the horseradish-lime cream (mayonnaise, horseradish, lime juice, zest and salt) and when the toasts have cooled down, spread each with a generous dollop of cream. Top with some smoked salmon and place one cube of avocado on top. Now sprinkle some dill, smile and serve.

Tips: don’t overbrown the toast nor use too much oil, otherwise the taste will be too overwhelming.

Dill can be substituted with fresh coriander and it will give a distinctively different taste.