I am dead tired today, way too much work this week but we got another order for pictures which is great. I think I mentioned something to you recently that we are not the biggest fans of the fish. And guess what? We were just after one "fish session" and again we had to take 5 photographs of salmon dishes - is it a curse or something? :) Ok, salmon is a fish, but fortunately this is the one we adore;) So expect to see few salmon recipes here in a next couple of days ;)
And over the weekend I have some more recipes to shoot and these will be Easter ones – we have Moroccan spiced leg lamb and Peach & passionfruit roulade sounds yummy and exciting! We have 30th of January today and shooting for Easter!! It is never gonna be the same for me I am telling you - it's all upside down! But can’t complain since we get to do what we like and eat all this delicious food and of course share it with you guys!
Well, but back to the topic. One of the "dishes" that we had to prepare and take a picture of - was a sandwich :) We did not have any sandwiches on a blog for a while so I decided to add it today. It was tasty and was not just an ordinary sandwich. Instead of butter it had this nice layer of cream cheese and avocado mixture and we topped it with smoked salmon and rocket leaves - combo combination. It is low in calories and simply delicious, you have to try it for yourselves!
Open-Faced Avocado Salmon Sandwich
- 1 ripe avocado
- 60ml cream cheese (we used low-cal Philadelphia)
- ½ tsp wholegrain mustard
- 4 slices of brown bread
- ½ cucumber
- 300g smoked salmon
- 4 large handfuls rocket leaves
- salt and black pepper
- juice 1 lemon
Mash the pitted and peeled avocado in a bowl until no large lumps remain. Stir in the cream cheese and mustard until combined. Spread the mixture on one side of each slice of bread. Add the thinly sliced cucumber to form an even layer over the avocado mixture. Season with salt and pepper and squeeze over some lemon juice. Top with the thinly sliced smoked salmon. Toss the rocket with some more lemon juice and scatter over the smoked salmon. Serve immediately.
Source of recipe and image: Easyfood magazine