Smoked Salmon & Brie Appetizer, Sandwich Or Wrap With Avocado Butter (No Cook)

Prep Time
Cook Time
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"I was just browsing the net & not after anything in particular when I saw a sandwich recipe that combined smoked salmon w/an avocado butter that made me want an avocado butter recipe in my "avocado collection". Then I saw another sandwich that added Brie to the combo, but used sliced avocado. I decided I needed the best of both recipes, so I combined & modified them. This recipe is the result - The best features & ingredient amts as I saw them. ENJOY!"

Original recipe yields 2 servings


  • Serving Size: 1 (283.3 g)
  • Calories 707.3
  • Total Fat - 48.9 g
  • Saturated Fat - 23.8 g
  • Cholesterol - 106.4 mg
  • Sodium - 1354.1 mg
  • Total Carbohydrate - 36.5 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.9 g
  • Protein - 33.2 g
  • Calcium - 694.4 mg
  • Iron - 3.1 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.4 mg


Step 1

Halve & seed the avocado. W/a spoon, scoop all of the avocado pulp from the shell into a blender. Add the remaining ingredients & blend until smooth. Chill for at least 3-4 hrs & store under refrigeration in log-form or in an airtight container/jar w/a lid.

NOTE #1: Whether or not the garlic &/or cilantro are used may depend on your intent. For this sandwich, I might leave them out. BUT for use in Tex-Mex recipes, I would definitely use them

NOTE #2: The yield will be approx 1 cup or 8 1 oz servings, but this recipe is for 2 sandwiches. So the nutritional data will be skewed due to the unused amt of the avocado butter you will have stored for other uses


Step 2

Spread 1 oz of the avocado butter on each of 2 slices of the bread (2 oz total).

Step 3

Divide the thinly-sliced smoked salmon between the 2 slices of bread covered w/the avocado butter.

Step 4

Divide the sliced Brie cheese between the 2 slices of bread covered w/the avocado butter & smoked salmon. Cover w/the other 2 slices of bread & enjoy.

Tips & Variations

  • Standard blender or hand-held stick blender. My choice would be to use my stick blender & a wide-mouth jar for this recipe. Then the yield can be made into a log or stored in the jar for other uses.



I have been eyeing this recipe for a long time, and am so glad we finally got a chance to make it. I liked that Bergy served these open face, so I decided to do the same. And we used about half the cheese (personal preference). It all worked out well, and the end result was rich and delicious. All the ingredients went together nicely, and the lemon was a really good complement.

review by:
(22 Dec 2016)

Bergy (RIP" Forever in our Kitchen)

This is a "WOW" appetizer. I followed the recipe except left them open faced and served on small cocktail rye slices, We loved them served with our Sunday Martini

(1 May 2016)