2 slices of bread from a large seeded loaf
2 tablespoons low fat soft cheese
Few sprigs of watercress
1 small avocado
2 tomatoes, sliced
3 oz roasted red peppers (from a jar)
4 oz smoked wild Alaska salmon, sliced
Squeeze of lemon juice
Chopped fresh chives or parsley
1/2 oz pine nuts, toasted
Freshly ground black pepper
Spread each slice of bread with 1 tablespoon low fat soft cheese. Top each one with a few sprigs of watercress.
Halve, stone and peel the avocado. Slice or chop it, then share it between the open sandwiches with the sliced tomatoes. Tear up or slice the peppers and arrange them on top with the smoked salmon.
Squeeze a little lemon juice over the salmon, then sprinkle with chopped fresh chives or parsley and the toasted pine nuts. Season with freshly ground black pepper, then serve at once.
Cook’s tip: Use baby spinach or mixed salad leaves instead of watercress, and leave out the peppers or use finely sliced fresh red pepper, if you prefer.
OXO Good Grips 3-in-1 Avocado Slicer, Green