Three salmon and avocado open sandwiches on a green plate

Wild salmon & avocado triangles

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(6 ratings)

Prep: 2 mins Cook: 8 mins - 10 mins


Serves 2

Top our wholemeal bread thins with creamy avocado, diced red onion and flaked salmon for an easy, healthy and delicious lunch, rich in omega-3

Nutrition and extra info

Nutrition: per serving

  • kcal572
  • fat27g
  • saturates6g
  • carbs34g
  • sugars4g
  • fibre7g
  • protein44g
  • salt0.8g
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  • 3 triangular bread thins, see our recipe
  • 1 lemon, halved



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

  • a few dill sprigs, plus extra to serve
  • 1 small red onion, ½ sliced, the rest finely chopped
  • 2 skinless, boneless wild salmon fillets
  • 1 small avocado



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


  1. Follow our triangular bread-thins recipe to make your own. While they bake, bring a small pan of water to the boil and add a good squeeze of lemon, a few dill sprigs and the sliced onion. Add the fish and leave to poach for 8-10 mins or until it flakes easily. Lift from the pan and and flake into pieces.

  2. Scoop the avocado into a bowl and roughly mash with a generous squeeze of lemon. Cut the bread triangles in half, put cut-side up and top with the avocado, scatter over half the chopped onion, then top with salmon, more onions and some snipped dill. Squeeze over some lemon to serve.

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Comments, questions and tips

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8th Jan, 2018
These weren't bad at all. I'd probably do it again.
Abena's picture
7th Jan, 2018
Tasted good, if a little dry but could be because I used frozen salmon. Surprisingly filling.
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