Ingredients

Whole rye bread 500 g
Sliced smoked salmon 300 g
Cooked prawn tails 250 g
Avocados 2
Organic lemon 1
Greek yoghurt 125 g
Cream cheese 200 g
Cherry tomatoes 150 g
Fresh dill A few sprigs
Salt and pepper q.s.
Love Skewers

Method

Wash, dry and split the avocados in half lengthwise; remove the stones and, using a spoon, remove the pulp completely emptying the peel shells.

Transfer the avocado pulp into a container, add the yoghurt, lemon juice, a little salt and freshly ground pepper.

Boil the prawn tails for ten minutes and let them cool down.

Using an immersion blender, emulsify everything until a homogeneous and creamy mixture is obtained.

Cut the bread into 21 squares of about 8/10 cm.

Spread only one side of 7 bread squares with a layer of avocado cream and cover with as many slices.

Distribute the smoked salmon and cover with the remaining slices of bread.

Cut the sandwiches in half diagonally to obtain 2 triangles.

Finally, spread the surface of the triangles with fresh cheese.

Plating

Arrange the sandwiches on a serving dish, in the shape of a star with 6 points. Fill the remaining spaces with the prawn tails.

Decorate the star surface of the salmon and avocado sandwiches with the halved cherry tomatoes and dill twigs. Apply a Love Skewer vertically on each triangle.