for 8 person

Cream cheese

2	ripe avocados, halved, deseeded
200 g	double cream cheese
2 tbsp	lemon juice
1 tsp	chilli flakes
¾ tsp	salt
a little	pepper

Wreath

30 g	lambs' lettuce
30 g	cress
¼ bunch	dill, torn into pieces
100 g	smoked salmon (e.g. Fine Food Graved Salmon), torn into pieces
¼	organic lemon, halved and sliced
40 g	caper berries, drained
200 g	pumpernickel

How it's done

Cream cheese

Remove the flesh from the avocado halves, place in a bowl, finely mash with a fork. Mix in the cream cheese and lemon juice, season. Cover and chill for approx. 30 mins.

Wreath

Spread the cream cheese in a ring shape on a round platter. Top with the lamb's lettuce, cress and dill, add the salmon, lemon and caper berries. Serve with the pumpernickel.

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