2 tbsp. Paysan Breton Sea Salt whipped cream cheese
1 knob of butter
4 slices of slightly stale bread
4 slices of smoked salmon
4 figs (optional)
Juice from 1/2 a lemon
In a bowl, whisk the egg together with the milk. Dip the slices of bread into the mixture. Then, cook them in a very hot frying pan with a little bit of butter for two minutes on each side.
Cut the avocados into slices. Cover them with the lemon juice to stop them from going brown. Cut the figs into quarters.
Place a few strips of avocado on a slice of bread, then a slice of smoked salmon, a little whipped cream cheese and a fig quarter. Sprinkle with finely chopped chives and rocket. Serve immediately.