Avocado & Smoked Salmon & On Rye Bread

Prep Time
Cook Time
Ready In

"Found at bbcgoodfooddotcom & originally published in the Sept 2005 edition of Good Food Magazine, this recipe couldn't be better suited for the smoked salmon lovers in all the Scandinavian countries. I call them "stalker recipes" - And this recipe features 2 of our most-favored ingredients. When you factor in that it is also easy, a quick-fix, no-cook & versatile, it's an obvious stalker. This recipe gem is ideal as a brunch item, open-faced luncheon sammie, starter course or finger food appy. The ingredients were given, but no amts were listed so I "built" the recipe & modified it a bit in the process. ENJOY!"

Original recipe yields 2 servings


  • Serving Size: 1 (151.7 g)
  • Calories 241.9
  • Total Fat - 11.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 13 mg
  • Sodium - 701.6 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 2.7 g
  • Protein - 14.3 g
  • Calcium - 90.4 mg
  • Iron - 1.9 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.2 mg

Step 1

Mash the avocado w/the sweet chili sauce, lemon juice & Old Bay (if using). Divide & spread the mixture over 2 slices of rye bread. Top each slice of bread w/the thin-sliced smoked salmon, a sml lemon wedge & a sprinkle of dry dill.

Step 2

NOTE: While the avocado mix can be made ahead & stored in the refrigerator in a container w/a lid, the "sandwiches" should not be assembled until just B4 intent to serve.

Tips & Variations

  • No special items are required


dienia b

What a great sandwich this is also 2 of my favorite things ,miss you girl

review by:
(25 Mar 2020)


I made this for one of our appy nights...I loved the avocado mixture...I couldn't locate the "sweet" chili sauce by Heinz so I used one by Mae Ploy...I cut the sandwich in quarters...made for "For Your Consideration" tag game...

review by:
(20 Jul 2016)