Smoked Salmon & Avocado Open Rye Sandwiches Recipe | Abel & Cole

Smoked Salmon & Avocado Open Rye Sandwiches

Cooking time
Serves2-6 people
Smoked Salmon & Avocado Open Rye Sandwiches

These tempting tea sadwiches top nutty rounds of toasted rye bread with a creamy mixture of avocado and crème fraîche, succulent smoked salmon and a peppery pinch of watercress.


  • 1 avocado
  • 2 tbsp crème fraîche
  • Sea salt
  • Freshly ground pepper
  • 1 lemon
  • 3 slices of rye bread
  • 3-6 slices of smoked salmon
  • A small handful of watercress or pea shoots

Prep: 15 mins| Cook: nil

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1. Halve the avocado and scoop the flesh out into a bowl. Mash it with a fork till smooth. Add the crème fraîche, a good pinch of salt and pepper and a small squeeze of lemon juice. If you have a blender you can whizz it all together till smooth.
2. Lightly toast 3 slices of rye bread. Using an 8cm round cutter, cut the rye bread into 6 circles. No cutter? Trim the crusts from the bread then cut each piece in half.
3. Dollop the avocado mixture onto each round. Top with the smoked salmon and a few watercress or pea shoot leaves. Serve with wedges of lemon for squeezing.
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