Smoked salmon on rye with avocado and peas recipe
When the sun is shining there’s no point spending hours in the kitchen. Eat like a Scandinavian and opt for an open-sandwich for your lunch or afternoon snack. This delicious, easy dish is packed full of nutrients and can be rustled up in no time.
Ingredients
- 4 slices smoked salmon
- 1 handful of freshly shelled peas
- 1 shallot, finely chopped
- 1 unwaxed lemon, juice and zest only
- 2 tbsp oil
- 1 avocado
- 2 slices of rye bread
- 1 pinch salt and pepper
- 4 slices smoked salmon
- 1 handful of freshly shelled peas
- 1 shallot, finely chopped
- 1 unwaxed lemon, juice and zest only
- 2 tbsp oil
- 1 avocado
- 2 slices of rye bread
- 1 pinch salt and pepper
- 4 slices smoked salmon
- 1 handful of freshly shelled peas
- 1 shallot, finely chopped
- 1 unwaxed lemon, juice and zest only
- 2 tbsp oil
- 1 avocado
- 2 slices of rye bread
- 1 pinch salt and pepper
Details
- Cuisine: Norwegian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Place the shelled peas in a bowl and add the finely chopped shallot.
- Mix together the lemon zest and oil and season to taste with a little salt and pepper.
- Toss the peas and shallots in this dressing and set aside for about 30 minutes before you prepare the open sandwiches.
- Slice open the avocado and cut segments to place on the rye bread. Fold the Norwegian smoked salmon on top of the avocado and then scatter the pea and shallot mixture on top of the salmon.
- If you have any fresh pea tips and shoots then add those as an extra garnish, or use a herb of your choice. Borage, parsley, chive and mint all work well with this tasty and healthy summer sandwich.
For more information on the Norwegian Seafood Council visit www.seafoodfromnorway.co.uk or follow www.facebook.com/seafoodfromnorway and twitter @norwayseafood
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