A good lunch sandwich is all about contrast: a creamy filling, something fresh, something salty and bread sturdy enough to hold everything together. This salmon salad with avocado and dill has it all, without keeping you in the kitchen for long.
We use smoked salmon in olive oil, capers and red onion for plenty of flavour. Finely chopping the ingredients together creates a creamy salad that still has enough texture to keep every bite interesting.
- Serves: 2
- Total time: about 15 minutes
- Difficulty: easy
- Occasion: lunch, a picnic or a light evening meal
Ingredients for a sandwich with creamy salmon salad and avocado
For the salmon salad
- 1 tin of smoked salmon in olive oil, drained
- 1 ripe avocado
- a small handful of fresh dill
- 1/2 small red onion
- 2 teaspoons capers, drained
- 2 to 3 tablespoons mayonnaise
- a pinch of salt with Herbes de Provence or plain salt
- freshly ground black pepper
- a squeeze of lemon juice, optional
For the sandwiches
- 4 sturdy slices of sourdough or farmhouse bread
- 4 little gem or butterhead lettuce leaves
Allergens: this recipe contains fish and egg if you use regular mayonnaise. Bread usually contains gluten; check all packaging. Always check the label on packaged products if you need to allow for an allergy or intolerance.
Method
- Prepare the ingredients. Drain the salmon and capers thoroughly. Peel the avocado, roughly chop the red onion and remove any thick stalks from the dill.
- Chop the salad. Place the salmon, avocado, dill, onion and capers together on a clean chopping board. Chop across the ingredients with a large knife until everything is finely combined but small pieces are still visible.
- Make it creamy. Transfer the mixture to a bowl and stir in 2 tablespoons of mayonnaise to begin with. Add more only if the salad still feels dry.
- Taste and season. Add pepper and, if needed, a little seasoned salt and lemon juice. Taste first, as the salmon and capers are already salty.
- Assemble the sandwiches. Generously spread the salmon salad over two slices of bread. Top with the dry lettuce leaves and close with the remaining slices. Press lightly and cut in half with a serrated knife.
How to get the recipe just right
Use a ripe but firm avocado
A soft avocado binds the salad, but an overripe one makes it heavy and may taste bitter. It is ready when it yields slightly beneath your thumb without feeling mushy.
Add the mayonnaise gradually
Salmon in oil and avocado already provide fat and creaminess, so start modestly. The salad should hold together without running out of the sandwich.
Protect the bread
Pat the lettuce thoroughly dry after washing and place it between the salad and the top slice. If you are taking the sandwich with you, toast the bread very lightly and keep the sandwich chilled.
Variations that work well too
- Replace some of the mayonnaise with Greek yoghurt for a fresher salad.
- Use chives or flat-leaf parsley if you do not like dill.
- Add thin cucumber ribbons for extra freshness and crunch.
- Serve the salmon salad on rye bread or in lettuce leaves for a smaller lunch bite.
Preparing ahead and storing
Because this recipe contains fish and avocado, it is best eaten straight away. You can prepare the salad shortly beforehand and keep it well covered in the fridge. Add a little lemon juice to slow discolouration.
Take the sandwich with you only if you can keep it continuously chilled. Store leftovers according to the instructions for the salmon and mayonnaise you used, and discard filling that has been out of the fridge for a long time.
How to serve and style the dish
Cut diagonally
A diagonal cut shows off the filling and makes the sandwich easier to hold. Use a sharp serrated knife so you do not squash the layers.
Leave the crust on
A robust bread crust suits the relaxed Scandinavian character of this dish and adds extra texture.
Keep the plate simple
Serve on a small plate with no more than a lemon wedge and a few sprigs of dill. The visible green and pink filling will do the rest.
For a lunch table
Halve both sandwiches again and arrange the pieces with a slight overlap on a board. This allows guests to take a smaller piece easily.
Explore plates for breakfast and lunch and give even a quick sandwich a considered place at the table.
Frequently asked questions
Can I make salmon salad a day ahead?
That is not ideal because of the fresh avocado. It is better to make it on the same day and keep it well covered and chilled until needed.
What type of bread suits this salmon sandwich?
Sturdy sourdough, wholemeal or farmhouse bread works well. Very soft bread absorbs moisture from the creamy filling more quickly.
What can I use instead of mayonnaise?
Full-fat Greek yoghurt, crème fraîche or a combination with mayonnaise all work. Add it little by little, then taste again for acidity and salt.
Can I use fresh smoked salmon?
Yes. Chop it finely and check the storage instructions on the packaging. The flavour and amount of salt may differ, so season only after tasting.
A small dish with plenty of atmosphere
This sandwich is quick enough for an ordinary working day and attractive enough for a leisurely lunch at the table. The filling feels generous but stays fresh thanks to the dill, capers and lettuce.
