Hot-smoked salmon & avocado open sandwiches

Hot-smoked salmon & avocado open sandwiches

By Jennifer Joyce
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Takes 12 mins

Easy

Serves 2
A Scandinavian-inflused sandwich with fish, avocado, a horseradish cream, beetroot and dill

Nutrition and extra info

Nutrition: per serving

  • kcal555
  • fat35g
  • saturates12g
  • carbs35g
  • sugars8g
  • fibre9g
  • protein25g
  • salt2g
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Ingredients

  • 4 small thick slices dark grainy bread
  • 1 ripe avocado, stoned and peeled
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large cooked beetroot, diced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 140g hot-smoked salmon fillets, broken into chunks
  • 3 tbsp crème fraîche
  • 1 tbsp hot horseradish sauce
  • 1 small onion, very thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp chopped dill

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.

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Comments, questions and tips

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jburton's picture
jburton
4th Jul, 2013
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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