Open-Face Salmon and Avocado Sandwiches
Level: Simple
Servings: 4
Nutritional Info (per serving): 294 cal; 24g total fat; 7g saturated fat; 15g carbohydrates; 8g dietary fiber; 2g sugar; 9g protein; 27mg cholesterol; 462mg sodium
Total Time: 30 minutes
Hands-On Time: 25 minutes
This is my take on smrrebrd, the Scandinavian open sandwich (literally "buttered bread"). Top toasted rye with a variety of ingredientscold cuts, fish, cheeses, or spreadsfor endless delicious combinations.
Ingredients
- Unsalted butter, for sauting
- 4 thick slices rye bread (about 1 inch each)
- 1/2 cup sour cream
- 2 tbsp preserved lemon, finely chopped
- Freshly cracked black pepper
- 2 ripe avocados, thinly sliced
- Flaky sea salt or coarse kosher salt
- 4 oz smoked salmon
- 2 radishes, thinly sliced
- 4 cornichons, thinly sliced
- Crushed red pepper (optional)
- A small bunch chopped fresh chives or dill
- Sesame seeds (black and white mix recommended)
- Lemon wedges, for serving
Directions
- Heat a skillet over medium heat and melt a little butter. Toast the rye slices until golden and crisp, about 24 minutes per side.
- In a small bowl, mix the sour cream with the preserved lemon and a few grinds of black pepper.
- Spread the lemony sour cream generously over each toasted slice.
- Arrange avocado slices on top and sprinkle with flaky salt.
- Layer smoked salmon, then add radish slices and cornichons. Finish with extra black pepper and a pinch of crushed red pepper if you like heat.
- Scatter chopped chives or dill and sesame seeds over each sandwich. Serve immediately with lemon wedges for squeezing.
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