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For the Topping

To Assemble

  • Multigrain bread 10.0 slices
  • Smoked salmon, sliced 600.0 g
  • Small cucumbers, thinly sliced 2.0 each
  • Fish roe 10.0 g
  • Quail eggs, poached 10.0 each
  • Frisée lettuce 10.0 each
  • Dill fresh, chopped 5.0 g

To Serve

  • Extra virgin olive oil
  • Salt and Pepper, to taste
  1. For the Topping

    • Combine Hellmann’s Real Mayonnaise, smashed avocado, mustard, lime juice and zest and chopped dill and mix well. 
  2. To Assemble

    • Toast the bread and spread the creamy mayo-based topping on the toast.
    • Top with smoked salmon, cucumber slices, fish roe, poached quail eggs, dill sprigs and frisée lettuce. 
  3. To Serve

    • Drizzle with extra virgin olive oil, season to taste.