Smoked Salmon Appetizer – Avocado cream on Rye bread

A recipe that will help you to rustle up something sophisticated for your guests when you are short on time. It is ideal for parties, starters or a great component for buffets. The recipe yields 12 to 16 half slices.
Recipe Burren Smokehouse Salmon appetizer - Avocado cream on Rye bread
6 People
15 mins


½ pint / 150ml good mayonnaise
1 tbsp fresh chives, chopped
1 tbsp lemon juice, more for the avocado
salt & freshly ground black pepper
6 - 8 thin slices light rye bread
soft butter
1 avocado
12oz / 360g Burren Smoked Irish Organic Salmon


  1. Mix the mayonnaise, chives, lemon juice, salt and pepper together.

  2. Thinly butter the rye bread and cut each slice in half.

  3. Peel and slice the avocado. Baste the slices with lemon juice so that they don't discolour so fast.

  4. Arrange 2 or 3 slices of avocado on each half of bread and arrange a slice of smoked salmon on top. Spoon the mayonnaise mix over the top. Garnish with a thinly sliced half slice of lemon if desired.

Burren Smokehouse products used in this recipe...

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