Avocado mad

Method

1. Set aside 2 slices of rye bread per serving, split across 4 plates. 2. Halve the avocados lengthwise and remove the stones. 3. Using a large spoon, carefully spoon out the flesh in one piece. 4. Place the avocado halves flat side down on a wooden cutting board. Thinly slice each half into approximately 8–11 slices. Gently press the slices to fan them out a little. 5. Slide the blade of a sharp knife underneath each half, lift it intact, and place the slices on the bread. 6. Sprinkle with finely chopped chives, salt, black pepper, and a pinch of piment d’Espelette. 7. Drizzle with olive oil and add finely grated lemon zest on top.