Ingredients:

1 square of Focaccia or ciabatta split in half.

4 tablespoons of Graza olive oil

1 avocado

Juice and zest of 1/2 lemon

Maldon salt

1 can Fish Wife Campfire Cod

2 Tablespoons reserved oil from can

1/4 cup vegan or regular mayonnaise

1/2 small clove garlic, minced fine

5 grape tomatoes cut in half

1 small persian cucumber cut into ten slices

Sprig of dill

Squeeze of lemon to finish. 

Directions:

• Cut the avocado into small chunks, add in the lemon zest, juice and graza olive oil and maldon salt and lightly smash together to form a coarse paste.
• Campfire Aoli
• in a small bowl whisk together the mayonnaise, minced garlic and reserved oil from the Campfire Cod can until fully emulsified and creamy.

• To Assemble:
• Rub the focaccia thoroughly with the Graza Olive oil and toast in 400 degree oven for 4 or 5 minutes or until golden and crunchy all over.
• Spread the avocado onto the two toasted focaccia halves. 
• Place the flakes of cod around the toast in an elegant pattern along with 5 halves of the tomatoes and 5 sliced cucumbers to make a nice mosaic.
• Squeeze a little lemon on top of everything and then finish with 5 dots of the aioli, Graza Drizzle, and a few dill sprigs to garnish.