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Hot-smoked salmon open sandwich with avocado

Hot-smoked salmon & avocado open sandwiches

Hot-smoked salmon open sandwich with avocado

Name: Hot-smoked salmon open sandwich with avocado
Total time: 12 min
Yield: 2
Cuisine: Scandinavian
Ingredients: 4 small thick slices dark grainy bread; 1 ripe avocado stoned and peeled; juice 1 lemon; 1 large cooked beetroot diced; 140g hot-smoked salmon fillets, broken into chunks; 3 tbsp crème fraîche; 1 tbsp hot horseradish sauce; 1 small onion very thinly sliced; 2 tbsp chopped dill

Jennifer Joyce

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Serves 2

Easy

Total time: 12 mins

Takes 12 mins

A star rating of 5 out of 5.2 ratingsRate

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A Scandinavian-inflused sandwich with fish, avocado, a horseradish cream, beetroot and dill

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Ingredients

Nutrition

Units:

MetricUS

4 small thick slices dark grainy bread
1 ripe avocado

stoned and peeled
juice 1 lemon
1 large cooked beetroot

diced
140g hot-smoked salmon

fillets, broken into chunks
3 tbsp crème fraîche
1 tbsp hot horseradish

sauce
1 small onion

very thinly sliced
2 tbsp chopped dill

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Nutrition: per serving

kcal555
fat35g
saturates12g
carbs35g
sugars8g
fibre9g
protein25g
salt2g

Method

step 1

Toast the bread and put 2 slices on each plate. Mash the avocado with half the lemon juice and season well. Spread the avocado over each slice of toast, then lay the beetroot and salmon on top.
step 2

In a small bowl, mix the remaining lemon juice with the crème fraîche and horseradish. Season and mix well to combine. Drizzle over the open-faced sandwiches. Top each slice of toast with a few onion slices and some chopped dill, and serve.

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.2 ratings

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