1 baguette, sliced into 3-4 pieces, halved lengthways
1 tsp of olive oil
1 cup fresh or frozen peas – ensure if frozen thawed and drained
6 mint leaves, cut into thin strips
1 tbsp lemon zest
½ cup ricotta cheese
1 tsp avocado oil
Salt and pepper to season
4 sheets of smoked salmon to serve
Preheat the oven to 180°C.
Brush the slices of baguette lightly with olive oil and place on a tray lined with baking paper.
Place the bread in the oven for 5-6 minutes so it is slightly golden – remove once done.
In a bowl combine the peas, lemon zest, mint, and avocado oil. Use a fork to gently mash. Season with salt and pepper.
On each slice of bread smear a generous amount of ricotta, layer the salmon slices and top with the smashed peas.
Season with salt and pepper to serve.