California Avocado and Smoked Fish Tartine

When you’re in a pinch and need something quick for lunch, turn to this elevated tartine (aka an open-faced sandwich). Smash a couple of California Avocados with fresh herbs and spread it on toasted sourdough. Then, top it off with good quality smoked fish. It’s a restaurant-quality taste with zero chef skills required.

2 ripe, fresh California Avocados, pitted and peeled

½ tablespoon fresh chopped dill, divided

½ tablespoon fresh chopped parsley, divided

½ tablespoon fresh chopped chives, divided

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

4 slices sourdough bread, toasted

2 tablespoons salted butter

1 tin good quality smoked fish (such as sardines, oysters or smoked trout)

Flaky salt, to garnish

1. In a medium bowl, smash together the California Avocados with about half each of the dill, parsley and chives and the lemon juice. Season to taste with salt and pepper.

2. Butter one side of each slice of toast, and spread the avocado mixture on top. Arrange the smoked fish on top of the avocado, and sprinkle with the reserved herbs and flaky salt.