Smoked Salmon and Avocado Stack with Sautéed Spinach and Mushrooms

Halve and pit the avocados, scoop the flesh into a bowl, and mash roughly with a fork until chunky, mixing in lemon juice, salt, pepper, and red pepper flakes for a balanced flavor; ensure the texture remains coarse for better mouthfeel.

Wash and pat dry the spinach, slice the mushrooms thinly, and mince the garlic; set aside in separate bowls to streamline the cooking process.

Heat olive oil in a large skillet over medium heat (about 160°C), add minced garlic and sauté for 30 seconds until fragrant; add sliced mushrooms and cook for 3-4 minutes until they release their juices and turn golden; toss in spinach in handfuls, stirring for 1-2 minutes until just wilted and bright green, then season with salt and pepper.

Divide the mashed avocado onto 4 plates, shaping into flat, even rounds; drape smoked salmon slices over each avocado base, then top with thinly sliced red onion rings, a sprinkle of capers, and fresh dill fronds; finish with a generous drizzle of extra virgin olive oil, a crack of black pepper, and a squeeze of lemon juice for brightness.