Servings: sandwiches
Rye Bread Sandwich with Salmon Salad and Lemon Pickled Bell Peppers
Salmon salad tastes delightful! Creamy and delicious….! Pair it with slightly tangy lemon pickled red bell peppers and avocado, then put it between 2 slices of toasted rye bread, and you have a truly tasty and quick lunch!
Ingredients
Salmon salad
- 100 gram Hot smoked salmon
- 21 gram Sour Cream
- 2.5 gram Lemon Juice
- 2.5 gram Dijon Mustard
- 1 handful Dill chopped
- Salt and Pepper
Lemon pickled peppers
- 1 pcs. Red bell pepper
- 15 gram Lemon Juice
- 1 pinch Coarse salt
In addition
- 4 slices Rye Bread good
- 2 handfuls salad
- 1 pcs. Avocado
- 28 gram Cream Cheese plain
Instructions
Salmon Salad
- Break the salmon into smaller pieces and then mix all the ingredients together. Season with salt and pepper to taste.
Lemon Pickled Bell Peppers
- Cut the bell peppers into thin strips and put the strips in a freezer bag along with the lemon and salt.
- Squeeze the bag well so the bell peppers start to soften and let them sit in the bag for a few minutes. Then drain the liquid.
- Toast the rye bread slices and spread them with cream cheese. Put lettuce on 2 of the slices and distribute the salmon salad on them. Top with avocado and bell pepper, and place the last 2 slices of bread on top, voila