Hot-smoked salmon & avocado open sandwiches

Hot-smoked salmon & avocado open sandwiches

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Cooking time

Takes 12 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
555
protein
25g
carbs
35g
fat
35g
saturates
12g
fibre
9g
sugar
8g
salt
2g

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

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Method

  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.
  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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Comments

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jburton's picture

This looks amazing and we would love it, the only trouble is horseradish is one of the few things we don't really like, is there something else that could be used instead..?

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