Peel the avocado, cut in half, remove the pit, cut into cubes. Peel the garlic clove and press it through a press. Cut the smoked salmon into strips about 1.5 cm wide. Slice the olives. Toast the bread.
Put the avocado cubes in a suitable bowl with the garlic, bresso and juice of one lemon and mash. Spread the cream cheese mixture on the toast slices and garnish with the salmon strips, olive slices and herbs.
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