Sourdough bread with salmon, shrimp, and tarragon cream

Make the tarragon cream by grinding the tarragon with a pinch of salt in a mortar and pestle. Mix with the mustard and vinegar until smooth. Add the cream, stir, and season with salt. Set aside.

Toast the bread in the toaster or under the grill.

Pour the cream over the bread. Top the toast with the spinach and avocado, then add the shrimp, salmon, and salmon roe. Sprinkle with salt and pepper, and serve with extra tarragon cream.