1. Fill a medium saucepan with water until about half full. Add vinegar and salt and bring to a boil.
2. While waiting for water to boil smash avocado. Remove flesh from avocado and place into a bowl along with a squeeze of lemon and some salt and pepper. Smash with a fork to desired texture. Add in feta and mix well.
3. Dollop crème fraiche onto the toasted bread.
4. Top the avocado mixture onto the toasted bread and lay slices of smoked salmon on top.
5. When water has come to a boil, reduce heat and bring water to a simmer. Place one egg onto a saucer. With a spoon stir the water to produce a whirlpool and gently slide in egg from saucer. Cook for 2-3 minutes for a semi-soft yolk. Gently remove egg with a slotted spoon and place carefully on to top of salmon. Repeat the process with the second egg and toast.
6. To serve, sprinkle with salt or freshly ground pepper and top with a cilantro leaf to garnish. Enjoy!

Note: The poached egg and crème fraiche are optional components. This recipe is just as delicious with just the guacamole and Latitude 45 smoked salmon!