Hot-smoked Salmon & Avocado Open Sandwiches
Indulge in this vibrant and flavorful open-faced salmon and avocado sandwich, a delightful combination of creamy avocado, smoky salmon, zesty lemon juice, and crunchy beetroot. Topped with a dollop of horseradish-infused crème fraîche, sliced onions, and fresh dill, this dish is a feast for both the eyes and taste buds. Perfect for a light and satisfying lunch or a leisurely brunch, this recipe is sure to become a favorite in your kitchen.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Yield
Serves 2
Nutrition
- Calories: 555 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2 milligram of sodium
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