Cut <quantity>1</quantity> avocado in half, remove the pit and the skin. Chop the flesh to chunky a paste

Add red wine vinegar to taste

Add extra virgin olive oil to taste

Add <quantity>1<unit>tsp</unit></quantity> of wasabi paste

Add ground black pepper and salt to taste

Chop to a creamy paste and transfer to a bowl

Slice <quantity>4<unit>leaves</unit></quantity> of romaine lettuce and transfer to a bowl

Add <quantity>¼</quantity> of a red onion sliced

Add chopped avocado paste

Season with ground black pepper to taste

Mix to combine

Toast <quantity>6</quantity> slices of loaf bread until golden

Start assembling sandwiches by smearing the first slice of toasted of bread with <quantity>½<unit>tbsp</unit></quantity> of aioli

Spread <quantity>2<unit>tbsp</unit></quantity> of avocado and romaine lettuce mixture

Add <quantity>2<unit>slices</unit></quantity> of smoked salmon

Smear second slice of toasted bread with <quantity>½<unit>tbsp</unit></quantity> of aioli

Cover the sandwich and press lightly

Smear top side with <quantity>½<unit>tbsp</unit></quantity> of aioli

Spread <quantity>2<unit>tbsp</unit></quantity> of avocado and romaine lettuce mixture

Make a well and add poached egg

Add <quantity>2<unit>slices</unit></quantity> of smoked salmon

Smear last slice of toasted bread with <quantity>½<unit>tbsp</unit></quantity> of aioli. Cover the sandwich and press lightly

Cut sandwich in half and plate it

The smoked salmon cub sandwich is ready. It goes great with potato chips and pickles

Enjoy this magnificent sandwich!