The Double-Bottomed Chip Box

Ingredients

• 8 slices of sandwich bread
• 200 g fresh salmon fillet
• 2 ripe avocados
• 1 small red onion
• 2 tbsp capers
• 1 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• Olive oil

Method

1. Cut the crusts off the sandwich bread and slice each piece into three equal strips.
2. Toast the bread strips golden brown in a frying pan with a little olive oil.
3. Finely chop the salmon fillet and mix with capers, dill, lemon juice, mayonnaise, salt, and pepper.
4. Dice the avocados and mix with a pinch of salt and a little lemon juice.
5. Finely chop the red onion.
6. On each plate, arrange four toast strips as the walls of a rectangular box (two short, two long).
7. Fill the 'box' with a layer of avocado cubes, then top with the salmon tartare, and garnish with red onion.
8. Ensure the toast stands upright so the silhouette of an open box is visible.

Serving notes

• Serve immediately so the toast stays crisp.
• Garnish with an extra sprig of dill on top for the ‘secret’ effect.