Remove salt cod from packaging and rinse off excess salt.

Place salt cod and lemon in saucepan and cover with water.

Place saucepan on high heat and once the water arrives at boiling, lower heat so that the water continues at a rumbling state. Do not cover saucepan.

Allow salt cod to cook for approx. one hour checking regularly to make sure the water doesn't dry out.

Drain salt cod and repeat instructions 2-4 two more times.

Once you have completed the process of removing the excess salt, the salt cod should be cooked and flake easily. Pull away and taste a piece to make sure.

If the salt cod is too salty or tough to the bite, repeat instructions 2-4 and drain salt cod once done.

Allow salt cod to cool so that you can handle it, then flake into small pieces and set aside.

Heat oil in skillet on high heat then add garlic, onion and tomatoes and cook until tomatoes begin to soften, lower heat if necessary to medium.

Add flaked salt cod and thyme and saute for 5 mins to combine.

Lower heat to medium, if you haven't done so already, and cover to allow ingredients to simmer for 30 minutes.

While salt cod is cooking, peel and slice avocados and spiralize or julienne cucumbers.

Place avocados and cucumbers in a bowl.

Mix together oil and vinegar then add to avocados and cucumbers.

Season with a little salt and pepper to taste.

Once salt cod is stewed, and the flavors of the ingredients have combined, place a slice of bread on each plate and spread a little butter on each. Pile salt cod on top of bread until completely covered then top with avocado and cucumber salad.

Serve immedfiately