Smoked salmon with avocado and crème fraîche

 200 g smoked salmon, sliced
 1 garlic clove
 1 tbsp olive oil
 1 avocado
 1 tbsp squeezed lemon juice
 1 cup crème fraîche
 Salt
 Brush with dill to garnish.

1

Pack the salmon slices tightly together on a sheet of plastic wrap. Peel and press the garlic. Mix in the oil. Halve the avocado and scoop out the flesh. Mash the avocado flesh with the lemon juice. Mix in the garlic. Stir in the crème fraîche and season with salt. Spread the avocado cream evenly over the smoked salmon. Roll it tightly using the plastic wrap, but make sure no plastic is left inside the roll. Put the roll in the freezer for an hour so it stiffens slightly. Store in the fridge until just before serving. Cut the role in slices approx. 1 1/2 cm thick. Serve on the oil-roasted baguette slices.

Ingredients

 200 g smoked salmon, sliced
 1 garlic clove
 1 tbsp olive oil
 1 avocado
 1 tbsp squeezed lemon juice
 1 cup crème fraîche
 Salt
 Brush with dill to garnish.

Directions

1

Pack the salmon slices tightly together on a sheet of plastic wrap. Peel and press the garlic. Mix in the oil. Halve the avocado and scoop out the flesh. Mash the avocado flesh with the lemon juice. Mix in the garlic. Stir in the crème fraîche and season with salt. Spread the avocado cream evenly over the smoked salmon. Roll it tightly using the plastic wrap, but make sure no plastic is left inside the roll. Put the roll in the freezer for an hour so it stiffens slightly. Store in the fridge until just before serving. Cut the role in slices approx. 1 1/2 cm thick. Serve on the oil-roasted baguette slices.

Smoked salmon with avocado and crème fraîche