Toast the rye until crisp.
Cut two wedges from the lime for garnish.
Mix cream cheese with chopped capers and a little zest and a squeeze of juice. Spread generously over the toast.
Top with slices of smoked salmon.
Dice the Shepard avocado into neat cubes and toss gently with a little olive oil, lime juice and a pinch of salt.
Scatter the diced avocado over salmon.
Finish with dill and cracked black pepper.
2 servings