Instructions: Mix the mascarpone until softened and gently fold in the capers, chives, lemon rind, juice and season to taste.

Reserve half the smoked salmon slices and chop the rest. Gently fold the chopped salmon and avocado into the mascarpone mixture.

The spread should be fairly chunky, rather than smooth. Refrigerate until required. Arrange 2-3 smoked salmon slices on each plate; place a spoonful of mascarpone in the center.

Sprinkle with black pepper, snipped chives and serve with Crostini.

CROSTINI: Cut the bread rolls into 5mm slices and arrange on a grill tray. Brush with melted butter and grill until golden.

Turn over, brush with butter and grill until golden on the second side. Store in an airtight container until required.

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