Heart-shaped sandwiches take your normal tea sandwich up a romantic notch.
Topped with lightly spiced avocado and smoked salmon, these open-faced sandwiches are an elegant appetizer. Along with my dainty Chicken Salad Tea Sandwiches and Cucumber Roll-Ups, they’re one of my top romantic picnic food ideas.
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What’s not to love? These adorable sandwiches are so visually charming (just like my vibrant Veggie Pinwheel Sandwiches)– they’re a perfectly dainty appetizer for a romantic picnic. But they also have a next-level flavor profile that offers a much more exciting appetizer than your standard smoked salmon and cream cheese.
These 15-minute sandwiches are easily adaptable for any occasion – switch up the garnishes or spices to your preference and place the toppings on any base to suit the occasion. I also like this recipe on small wedges of sourdough toast for a brunch picnic or an early morning breakfast picnic.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Bread Choices: I used white bread in this recipe because it suits the heart-shaped tea sandwich style. You can also use whole grain, rye, or sourdough for different flavors and textures. Sometimes, toasted bread is also a good choice, especially if you want a sturdier base.
- Fish Alternative: I use smoked salmon as it is readily available and popular, but you can use other types of smoked fish, like smoked trout.
- Shape and Size: If heart shapes aren’t on point for the occasion, serve as a regular open-faced finger sandwich. Depending on your fancy, you can use a smaller cutter for bite-size or a larger cutter for a bigger sandwich.
- Serving Style: These sandwiches can be served open-faced for a more elegant presentation or closed for an easier-to-eat option. If opting for a closed sandwich, stick with soft bread for easy eating.
- Spices and Garnishes: I’ve opted for a little heat using chili flakes and radish sprouts. If that’s not your thing, you can leave the chili out and use any variety of sprouts or micro green for garnish and texture.
You Will Need
You will need a heart-shaped cutter for the bread. If you don’t have one, I recommend these assorted size sets to make the size that suits your event. You may want smaller if doing open-face sandwiches as finger food and larger for closed sandwiches.
Step by Step Instructions
The Avocado Spread
Step 1: Peel the avocados and add to a food processor the juice of half a lemon, the spices (black pepper, chili flakes, and oregano), and salt to taste.
Step 2: Blend well, but don’t let the mixture become too smooth. You’re aiming for the texture of a slightly chunky guacamole.
Transfer the avocado mixture to a small bowl. Add 1/3 of the black cumin seeds (nigella seeds) and stir gently. Set aside.
Boil the Eggs
Step 3: Place room-temperature eggs in a small saucepan with enough water to cover the eggs. Bring the water gently to a boil and cook to your liking.
- For soft-boiled eggs, 4-5 minutes
- For hard-boiled eggs, 7-8 minutes.
Set the eggs aside to cool or plunge into cold water for easy peeling.
Make the Sandwiches
Step 4: Cut the slices of bread using a heart-shaped cutter.
Step 5: Spread avocado mixture on the slices of bread – about 1-2 tbsp of the mixture, but not so much that it weighs the sandwich down.
Roll a slice of smoked salmon and place on top with a sprinkle of black cumin seeds.
Step 7: Peel and slice the eggs. Place a slice of egg on each sandwich and top with a sprinkle of sprouts. I recommend using an egg slicer for the eggs to make tidy slices.
Recipe FAQs
You can prepare these sandwiches a little ahead of time, perhaps a few hours ahead at most. However, they’re best served fresh. Even though the avocado has lemon, which will stop it from browning, it will become dull after a period. Also, the bread might become soggy if made too far in advance. Cover them and keep them refrigerated or cooler before serving. See my tips for keeping food cold if transporting these sandwiches to a picnic or party.
Lemon juice is used in the recipe to complement the fish and keep the avocado mixture fresh and green by preventing oxidation that leads to browning. Don’t be shy with the lemon juice, and ensure it is mixed well into the avocado. Consuming the sandwiches soon after preparation or keeping them covered and refrigerated can also help.
Expert Tips
- Smoked Salmon: Use high-quality smoked salmon for the best flavor and texture. If the slices are too large or thick, cut them into smaller pieces that fit the heart shapes better. It’s not necessary to roll if it doesn’t fit well or look appealing.
- Assembling the Sandwich: Don’t be stingy with the avocado spread, but don’t overload it either. You don’t want it to overwhelm the sandwich, making it too heavy or soggy. This is a delicate sandwich.
- Egg Cooking: For a soft, creamy yolk, aim for around 5 minutes of boiling. If you prefer a firmer yolk, boil for up to 8 minutes. Plunging the eggs into cold or ice water after boiling will make them easier to peel.
- Chill Before Serving: Cover and chill the sandwiches briefly before serving. You may want to place them in an airtight container so they don’t squash. A little time in the fridge will allow the avocado to firm up again and chill the salmon down nicely.
Related Recipes
Have you tried these Avocado and Salmon Sandwiches?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Smoked Salmon and Avocado Heart Shaped Sandwich
Ingredients
- 2 large avocados - or 3 small
- ½ lemon
- ½ teaspoon oregano
- ½ teaspoon chili flakes
- 1 tablespoon Nigella seeds (black cumin seeds)
- ¼ tespoon black pepper
- Salt to taste
- 2 eggs
- 1 packet smoked salmon - Around 7oz. You will need 4 slices.
- ¼ cup radish sprouts - or sprout/microherb of your choice
- 4 slices white bread - or bread of your choice
Instructions
The Avocado Spread
- Peel the avocados and add to a food processor the juice of half a lemon, the spices (black pepper, chili flakes, and oregano), and salt to taste.
- Blend well, but don’t let the mixture become too smooth. You’re aiming for the texture of a slightly chunky guacamole.
- Transfer the avocado mixture to a small bowl. Add 1/3 of the Nigella seeds and stir gently. Set aside.
Boil the Eggs
- Place room-temperature eggs in a small saucepan with enough water to cover the eggs. Bring the water gently to a boil and cook to your liking. For soft-boiled eggs, 4-5 minutes. For hard-boiled eggs, 7-8 minutes.
- Set the eggs aside to cool or plunge into cold water for easy peeling.
Make the Sandwiches
- Cut the slices of bread using a heart-shaped cutter.
- Spread avocado mixture on the slices of bread – about 1-2 tbsp of the mixture but not so much it weighs the sandwich down.
- Roll a slice of smoked salmon and place on top with a sprinkle of Nigella seeds.
- Peel and slice the eggs. Place a slice of egg (using only the slices with yolks) on each sandwich and top with a sprinkle of sprouts.
Notes
- Bread Choices: I used white bread in this recipe because I feel it suits the heart-shaped tea sandwich style. You can use whole grain, rye, or sourdough for different flavors and textures. Sometimes, toasted bread is also a good choice, especially if you want a sturdier base.
- Fish Alternative: I use smoked salmon as it is readily available and popular, but you can use other types of smoked fish, like smoked trout.
- Shape and Size: If heart shapes aren’t on point for the occasion, serve as a regular open-faced finger sandwich. Depending on your fancy, you can use a smaller cutter for bite-size or a larger cutter for a bigger sandwich.
- Serving Style: These sandwiches can be served as open-faced for a more elegant presentation or as a closed sandwich for an easier-to-eat option. If opting for a closed sandwich, stick with soft bread for easy eating.
- Spices and Garnishes: I’ve opted for a little heat using chili flakes and radish sprouts. If that’s not your thing, you can leave the chili out and use any variety of sprouts or micro green for garnish and texture.
- Smoked Salmon: Use high-quality smoked salmon for the best flavor and texture. If the slices are too large or thick, cut them into smaller pieces that fit the heart shapes better. It’s not necessary to roll if it doesn’t fit well or look appealing.
- Assembling the Sandwich: Don’t be stingy with the avocado spread, but don’t overload it either. You don’t want it to overwhelm the sandwich, making it too heavy or soggy. This is a delicate sandwich.
- Egg Cooking: Aim for around 5 minutes of boiling for a soft, creamy yolk. If you prefer a firmer yolk, boil for up to 8 minutes. Plunging the eggs into cold or ice water after boiling will make them easier to peel.
- Chill Before Serving: Cover and chill the sandwiches briefly before serving. You may want to place them in an airtight container so they don’t squash. A little time in the fridge will allow the avocado to firm up again and chill the salmon down nicely.
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