Rye bread with cold smoked salmon

Ingredients:

200g Scansa Trade Cold smoked salmon slices
Avocado mash
Spring onion and chives goats’ cheese
Cured beetroot pieces
Wild rocket leaves
Lemon juice
Pepper and salt
Lime and coriander mayo

To toast the rye bread slices in the oven:
Preheat the oven on 180˚C
Arrange the slices of Rye on a baking sheet and brush the top surface of each slice with olive oil. Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the bread is golden. Let the bread cool before you add the toppings.