Wrap finger-size slices of avocado in smoked
salmon to serve as a canapé.
Use a large knife to pulverise the tomato
to a pulp on a board, then tip into a bowl.
Halve and stone the avocados (saving a
stone) and use a spoon to scoop out the
flesh into the bowl with the tomato.
Tip all the other ingredients into the bowl,
then season with salt and pepper. Use a
whisk to roughly mash everything together.
If not serving straight away, sit a stone in the
guacamole (this helps to stop it going
brown), cover with cling film and chill until
needed. Scatter with the coriander, if using,
then serve with tortilla chips or spicy wedges
and sour cream.