200g Regal Smoked Salmon Pastrami
2 Ripe Avocados
4 Slices of Gluten-Free Bread
60g Crème fraîche
4 Steams of Asparagus
Dash of Cold Press Extra Virgin Olive Oil
Lightly butter one side of the gluten free bread and grill bread until golden brown on both sides. Drizzle the asparagus with extra virgin olive oil, salt & pepper and grill slightly.
To serve, place gluten-free toast onto a plate. Slice the avocados and layer the toast. Place the Smoked Salmon Pastrami on top of the avocado. Add the Crème fraiche & asparagus and drizzle cold press extra virgin olive oil, finish with cracked pepper and serve.