Hot-smoked salmon & avocado open sandwiches

Hot-smoked salmon & avocado open sandwiches might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 475 calories, 22g of protein, and 23g of fat each. For $4.53 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food has 159 fans. A mixture of avocado, smoked salmon, bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 12 minutes. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Open sandwiches - Smoked salmon & avocado on rye, Open Face Sandwiches With Avocado, Egg And Smoked Salmon, and Open-Faced Smoked Salmon Sandwiches.

Servings: 2

 

Ingredients:

1 ripe avocado, stoned and peeled

1 large cooked beetroot, diced

4 small thick slices dark grainy bread

3 tbsp crème fraîche

2 tbsp chopped dill

1 tbsp hot horseradish sauce

juice 1 lemon

1 small onion, very thinly sliced

140g hot-smoked salmon fillets, broken into chunks

Equipment:

bowl

Cooking instruction summary:

Toast the bread and put 2 sliceson each plate. Mash the avocadowith half the lemon juice and seasonwell. Spread the avocado over eachslice of toast, then lay the beetrootand salmon on top.In a small bowl, mix the remaininglemon juice with the crème fraîcheand horseradish. Season and mixwell to combine. Drizzle over theopen-faced sandwiches. Top eachslice of toast with a few onion slicesand some chopped dill, and serve.

 

Step by step:


1. Toast the bread and put 2 sliceson each plate. Mash the avocadowith half the lemon juice and seasonwell.

2. Spread the avocado over eachslice of toast, then lay the beetrootand salmon on top.In a small bowl, mix the remaininglemon juice with the crème fraîcheand horseradish. Season and mixwell to combine.

3. Drizzle over theopen-faced sandwiches. Top eachslice of toast with a few onion slicesand some chopped dill, and serve.


Nutrition Information:

 

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Food Joke

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