Hot-smoked salmon & avocado open sandwiches
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Hot-smoked salmon & avocado open sandwiches

By Jennifer Joyce

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

  • Takes 12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 555
  • fat 35g
  • saturates 12g
  • carbs 35g
  • sugars 8g
  • fibre 9g
  • protein 25g
  • 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

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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