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.