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Rye, Avocado and Salmon Open Sandwich
Rye, Avocado and Salmon Open

Place the avocado and lemon juice in a bowl and mash with a fork until a thick pulp consistency.

Using a sharpe knife carefully slice the radishes and gherkins.

In another bowl add the sliced radishes, gherkins, tomato quarters and salmon strips – loosely mix .

Divide the avocado mixture between the two halves of the Rye bread roll, top equally with the salmon, radish and gherkin mixture.

Serves 1
Prep time: 10 minutes
Cooking time: 0 minutes


Per portion

Calories: 370

Fat: 20g

Saturates: 4.1g

Carbs: 29g

 of which sugars: 5.6g

Fibre: 6.7g

Protein: 17.3g

Salt: 3.6g


• 1 Rye bread roll – cut in half length ways

• 50g sliced smoked salmon, cut into strips

• ½ medium avocado, peeled and stone removed

• Juice of ½ a lemon

• 2 radishes, cleaned and trimmed

• 1 large gherkin, sliced

• 4 cherry tomatoes quartered

• Black pepper

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