Ingredients for 2 people:

  • 1 avocado
  • 2 tbsp. plain yoghurt
  • The juice of 1/2 lemon
  • 2 slices of rye bread
  • A sprinkle of Espelette chilli pepper (or Cayenne pepper for a spicier version)
  • 75 g smoked salmon
  • A handful of watercress
  • 1 tbsp. PDO huile d’olive d’Aix-en-Provence


  • 1 tsp. chopped dill
  • Zest and juice of 1/2 lemon
  • 2 tbsp. PDO huile d’olive d’Aix-en-Provence
  • Salt
  • Pepper


Prepare the dressing by combining all the ingredients

Cut the avocado in half, remove the stone and put the pulp in a bowl.

Add the yoghurt, the lemon juice and the olive oil, then mash the mixture with a fork. Sprinkle with salt and pepper.

Spread the avocado mixture onto the slices of toasted rye bread.

Sprinkle with a little chilli pepper and add the smoked salmon. Drizzle with the dressing and decorate with a sprig of dill.

We advise you to use an intense-tasting PDO olive oil from Aix-en-Provence for its aromas of fresh-cut grass and/or raw artichoke, sometimes rounded off with notes of walnut, fresh hazelnut and red berries.

You can also use one of these PDO olive oils: Provence, Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica.