Serves 6

For the avocado base

2 ripe avocados, peeled, pitted

2 medium size tomatoes, finely diced

Juice of 1 lime

Drizzle of olive oil

Salt and freshly ground black pepper

For the cream

150g sour cream

2 tsp horseradish sauce

1 garlic clove

2 tbsp olive oil

Salt

For the top

150g smoked salmon, diced

Small wedges of lemon

Chives, to garnish

Crusty bread, to serve

You will need 6 small glasses

Place the avocado into a bowl, add finely diced tomato, the lime juice and some olive oil.

Season with salt and freshly ground black pepper and mash well.

Place the sour cream, horseradish sauce, garlic clove and olive oil into a blender and blend until smooth.

To assemble, spoon the avocado mix into the base of each glass.

Pour the cream mixture into a squeezy bottle and squeeze onto the avocado mix.

Spoon over some diced smoked salmon.

Sprinkle over chives to garnish and add a lemon wedge.

Serve with crusty bread.