Play around with the toppings and add little dices of your favourite veggies or perhaps scramcled egg.
Serve with a green salad on the side for a complete meal.
Grill the asparagus shortly on a hot grill or alternatively on a hot frying pan. Cut the Apetina cheese in triangles, and asparagus and avocado into bite size pieces. Toss in olive oil, chives, lemon juice and zest. Serve each plate with slices of smoked salmon, Karelian Pies and finish off with marinated Apetina cheese, asparagus and avocado.