Tender asparagus adds extra flavour, colour and texture to this salmon bruschetta.
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Heat a barbecue grill or chargrill on medium. Brush the sourdough with half the oil. Cook for 1-2 mins each side or until lightly charred. Transfer to a serving platter. Drizzle the asparagus with the remaining oil. Season. Cook, turning, for 2-3 mins or until tender.
Use a fork to mash 1 avocado in a medium bowl until smooth. Add the lemon juice, horseradish cream and sour cream and stir to combine. Season.
To make the dill sauce, place the dill, chives, mustard, vinegar and oil in a screw-top jar and shake until well combined. Season.
Thinly slice the remaining avocado. Spread the mashed avocado mixture over each sourdough slice. Top with the salmon, asparagus and sliced avocado. Drizzle with the dill sauce. Top with watercress or rocket. Serve with lemon wedges.