Serves 4

250g smoked Scottish salmon, cut into strips
4 slices of light rye bread
Low fat margarine or butter (optional)
1 avocado, thinly sliced
150ml mayonnaise
1 tablespoon chives, chopped
1 tablespoon lemon juice
1 red chilli, deseeded and finely chopped (optional)
Salt and pepper

1. On each individual slice of bread, spread the margarine or butter (if required). On top of this, add a couple of slices of salmon and avocado.

2. Mix the mayonnaise, chives, lemon juice, chilli (if using) and salt and pepper and chilli
for 5 minutes. Pile on top of the avocado and serve immediately.