
Open sandwiches - Smoked salmon & avocado on rye
- Mary Cadogan
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1-2
Easy
Total time: 10 mins
No cook
A star rating of 4.3 out of 5.7 ratingsRate
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Some rye bread piled high with your favourite sandwich topping can be a tasty and healthy lunch, here's a few ideas
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
½ avocado
-
chilli paste
-
squeeze lime
or lemon juice
-
rye bread
-
few slices smoked salmon
(slices of roast chicken or turkey also work well)
-
lime
wedges
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
-
step 2
This is also good with sliced roast chicken or turkey.
RECIPE TIPS
MAKE YOUR OWN QUICK RYE BREAD
Next time you’re in IKEA, pick up a carton of rye bread mix. Simply add warm water to the carton, give it a good shake, pour into a loaf tin and leave to rise. Bake according to pack instructions. It makes a wonderfully dense, dark loaf that is a perfect base for open sandwiches
Recipe from Good Food magazine, February 2008
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A star rating of 4.3 out of 5.7 ratings
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