Super smoked salmon and avo open sandwiches

I was in the bakery section of the supermarket yesterday and was feeling drastically underwhelmed by the rows and rows of white loaves with slightly different names: bloomers, farmhouse loaves, white sliced, batard etc etc. These are all very nice but none of them were calling ‘eat me, I’ll be your perfect lunch today’.

I was about to move on when I spotted a brown sourdough loaf shouting ‘take me’. And I did. From there it all slotted into place: lovely fresh brown loaf needs slithers of pink smoked salmon atop a tangy cream cheese.

When I got home I found a perfectly ripe avocado in the fridge (joy!), a bag of fresh dill and some lettuce (freshly picked from my Mother in Law’s garden). Heaven.

The colours in this sandwich are so delicate and attractive they simply have to be served as open sandwiches.

In every bite you have the tang of the sourdough, the cool cream cheese, the salty salmon, the creamy avo, the crisp lettuce and the grassy freshness of the dill. Get this sandwich in your life. Today.

Smoked Salmon & Avo Open Sandwiches

Recipe

Serves 2

Ingredients

  • 4 – 6 slices of brown or white sourdough bread (depending on appetite)
  • Cream cheese (I like full fat)
  • 1 small packet of smoked salmon
  • 1/2 an avocado, peeled and sliced
  • A few sprigs of dill
  • Black pepper, to taste
  • A squeeze of lemon or lime
  • A few lettuce leaves

Method

  • First of all spread your bread generously with cream cheese.
  • Now gently tear up your smoked salmon and scatter over the bread.
  • Arrange the avocado slices next.
  • Scatter over the dill and add a modest grinding of black pepper.
  • Spritz over a little lemon or lime juice and artfully toss in a couple of leaves to complete this beautifully delicious tableau.

Sumptuous Bannoffi Pie

I don’t have to tell you that banoffi pie (banana / toffee) is already oozing with sweet, bronzed caramel so there’s really no requirement for additional caramel in any shape or form. Well, that’s easy for me to say as I confess that I am not overly keen on caramel.

However, I live in a house of rabid caramel adorers to whom there is no such thing as too much caramel. So as I was finishing this sweet treat off with an elegant grating of quality chocolate, along came my son with some chopped up chunks of Cadburys Caramel. It was declared a triumph by all.

If you have a delection for sweet sweet confection you simply have to make this pie. If you did want to tone the sweetness down a notch you could stir a pinch of salt into your caramel and of course go right ahead and omit the chocolate caramel decoration.

Sumptuous Banoffi Pie

Ingredients

  • 250g digestive biscuits
  • 125g butter, melted
  • 1 can (397g) or jar of caramel
  • Optional pinch of sea salt
  • 2 – 3 bananas
  • 300ml of double cream
  • About 20g chocolate, grated
  • 1 – 2 bars of chocolate enrobed caramel

Method

  • First of all pop your biscuits in a large bag and crush them with a rolling pin until your have nice fine crumbs.
  • Mix them with the melted butter then tip them into a 20cm pie dish or springform tin. Press them down firmly with the back of a metal spoon. Chill in the fridge for 10 minutes.
  • If you have opted for the salted version, mix the sea salt into the caramel. Pour your caramel over the cool biscuit base and spread out gently so you have an even layer.
  • Slice your bananas and scatter them over the caramel.
  • Whip your double cream until it forms soft peaks. Spoon on top of the waiting pie.
  • Finally sprinkle over your chocolately adornments.
  • Chill, preferably for at least a couple of hours, before devouring.