Makes 12 to 16 half slices
½ pint / 150ml good mayonnaise
1 tbsp fresh chives, chopped
1 tbsp lemon juice + more for the avocado
salt & freshly ground black pepper
6 – 8 thin slices light rye bread
8oz / 250g Organic Smoked Irish Salmon
Mix the mayonnaise, chives, lemon juice, salt and pepper together.
Thinly butter the rye bread and cut each slice in half.
Peel and slice the avocado. Baste the slices with lemon juice so that they don’t discolour so fast.
Arrange 2 or 3 slices of avocado on each half of bread and arrange a slice of smoked salmon on top. Spoon the mayonnaise mix over the top. Garnish with a thinly sliced half slice of lemon if desired.