Ingredients

• 1/2 long baguette or 1 smaller one
• 100 g smoked salmon
• 1 avocado
• 1 clove garlic
• lemon juice
• extra virgin olive oil
• dill
• 2 tablespoons mayonnaise
• 1 tablespoon heavy cream

Preparation

1. Cut the baguette diagonally into thin slices, toast in a toaster, oven or pan. Peel the garlic and cut in half. Rub the crostini with one half of garlic, then finely grate it and use for the guacamole. Also grate the other half of garlic and use for the sauce.
2. Guacamole: cut the avocado in half lengthwise, remove the pit, then scoop out the flesh with a spoon. Cut into cubes on a plate, add the garlic, drizzle with a teaspoon of lemon juice, a teaspoon of olive oil, season with salt and pepper. Mix and partially mash the flesh with a fork.
3. Spread the avocado paste on the crostini. Add smoked salmon pieces, drizzle with lemon juice, season with freshly ground pepper.
4. Sauce: mix mayonnaise with cream, a teaspoon of lemon juice, grated garlic half, salt and pepper. Then add a teaspoon of finely chopped dill and mix. Spread the sauce on the crostini and garnish with dill.