Smoked Salmon and Avocado Heart Shaped Sandwich

Avocado and smoked salmon heart shaped sandwich topped with sprouts on a wooden cutting board.

5 from 3 votes

Smoked Salmon and Avocado Heart Shaped Sandwich

These heart-shaped sandwiches take your normal tea sandwich up a romantic notch. Topped with lightly spiced avocado and smoked salmon, this open-faced sandwich is a very elegant appetizer.

Prep Time15

Cook Time7

Total Time22

Course: Appetizer, Brunch, Lunch

Cuisine: American

Servings: sandwiches

Calories: 272kcal

Author: Kate O'Malley

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

Recipe Variations and Substitutions

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.

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: 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.

Nutrition