Smoked Salmon & Avocado Open Rye Sandwiches

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

These tempting afternoon 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
  • 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

Buy the ingredients to start making your own
Add Ingredients To Basket


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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop