• 24 slices soft white or wholemeal bread (or a mixture of both), crusts removed
• 8 hard-boiled eggs: 5 sliced and 3 quartered
• 3 ripe avocados, flesh sliced lengthways
• 300g light soft cheese (at room temperature)
• ½ x 300ml pot half-fat crème fraîche
• zest of 1 lemon

For the salmon filling

• 200g hot smoked salmon (or trout), flaked
• ½ x 300ml pot half-fat crème fraîch
• 3 tsp horseradish sauce
• ½ x 20g pack chives, finely chopped
• zest and juice of 1 lemon

For the prawn filling

• 1 x 250g bag cooked and peeled cold water prawns, defrosted and roughly chopped
• 100g light mayonnaise
• 100g natural thick Greek yogurt
• ½ x 20g pack dill, chopped
• 1 tbsp rainbow trout ‘caviar’ (optional)
• zest and juice of ½ lemon

To decorate

• 100g fine asparagus, halved lengthways
• 10 radishes, thinly sliced
• 1 cucumber, shaved into ribbons (discard the seedy core)
• 2-3 rainbow carrots(or use regular), shaved into ribbons
• 100g smoked salmon
• 1-2 tbsp rainbowtrout ‘caviar’ (optional)
• a few sprigs of dill and/or watercress