Salmon and Horseradish-Lime Cream Canapes

• 6 pieces White Bread
• 3 Tablespoons Olive Oil
• 5-13 ounces, weight Smoked Salmon
• 1/2 whole Avocado
• 1/2 whole Lime Juice
• 1 teaspoon Dill
• 3 Tablespoons Mayonnaise
• 2- 1/2 teaspoons Horseradish
• 1 Tablespoon Lime Juice
• 1 whole Grated Lime Zest
• 1 pinch Salt

1. Use a round cutter (2 cm wide) to cut about 30 pieces from the bread pieces.
2. Place them on the baking paper and drizzle with a bit of olive oil and bake for about 10 minutes in a 190 degrees C oven until light golden brown.
3. Set aside to cool.
4. Slice the salmon in very thin slices (julienned), cut the avocado in cubes and squeeze some lime on top to preserve the natural colour.
5. 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.
6. Top with some smoked salmon and place one cube of avocado on top.
7. Now sprinkle some dill, smile and serve.
8. Tips: dont overbrown the toast nor use too much oil, otherwise the taste will be too overwhelming.
9. Dill can be substituted with fresh coriander and it will give a distinctively different taste.

white bread, olive oil, salmon, avocado, lime juice, dill, mayonnaise, horseradish, lime juice, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salmon-and-horseradish-lime-cream-canapes/ (may not work)