A sandwich can be a quick and easy lunch or light dinner with a list of potential fillings that is endless. Salmon, Avocado and Beet Relish Sandwiches with thin slices of smoked salmon, buttery avocado, micro greens, caper mayo and a dill red onion beet relish. Beet and salmon are firm friends, so perfect together & the relish is quick and easy to make using pickled beets.
SALMON, AVOCADO AND BEET RELISH SANDWICHES
A sandwich can be a quick and easy lunch or light dinner with a list of potential fillings that is endless. In these delicious Salmon, Avocado and Beet Relish Sandwiches with thin slices of smoked salmon, buttery avocado, microgreens, caper mayo and a dill red onion beet relish. Beet and salmon are firm friends, so perfect together & the relish is quick and easy to make using pickled beets.
Ingredients
- 1 small ripe avocado
- 1 teaspoon lemon juice
- Sea salt and freshly ground pepper
- 4 slices sourdough (I used wholegrain) or other rustic bread of your choosing
- 6 oz 170g cold smoked salmon
- 1/2 cup microgreens or baby spinach or arugula
- 2 tablespoons mayonnaise
- 1 tablespoon capers, drained and chopped
BEET RELISH
- 1/2 cup diced pickled beets, drained
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- A good pinch of freshly ground pepper
Instructions
To make the relish:
- Combine beets, dill, juice, mustard and pepper in a small bowl. Chill until ready to use. The relish can be made a few days ahead of time.
To make the sandwich:
- Scrape the avocado into a small bowl. Add juice and a pinch of salt and pepper. Mash with a fork until no large lumps remain.
- Spread the avocado onto two slices of the bread. Top with salmon, beet relish and microgreens.
- Combine mayonnaise and capers in a small bowl. Divide between the remaining two slices of bread and spread it evenly. Add to the sandwich, cut each sandwich in half and serve any leftover beet relish on the side. Makes 2 sandwiches.