Smoked salmon with avocado and creme fraiche

Place sliced salmon in a roof-tiled pattern on a sheet of plastic foil. Peel and press garlic. Mix in oil. Split the avocado and scoop out the flesh. Mix avocado in lemon juice. Mix in the garlic oil. Add crème fraîche and add salt. Spred the avocado cream evenly over the smoked salmon. Make a tight roll with the foil, but avoid getting plastic film inside the roll. Place the roll in the freezer for about an hour to solidify. Leave in fridge until serving. Cut the roll in pieces of approx. 1 ½ cm each. Serve on sliced, oil-toasted baguettes.

You need:

  • 200 g thinly sliced smoked salmon
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 avocado
  • 1 tbsp squeezed lemon juice
  • 1 dl crème fraîche
  • Salt
  • Dill quarries for decor