Recipe courtesy of Molly Yeh

Open-Face Salmon and Avocado Sandwiches

This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what’s not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads…all that good stuff. Mmm!
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
  2. To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
11m Easy 94%
CLASS
11m Easy 99%
CLASS
14m Easy 100%
CLASS

17m Easy 96%
CLASS
Emily Weinberger

Keto Breakfast Sandwich

12m Easy 95%
CLASS
15m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now