- In a small bowl, combine the dill, capers, chives, olive oil, and lemon juice. Add the cucumbers and toss gently.
- Use a fork to mash half an avocado onto each slice of toast.
- Top each one with tomatoes, smoked salmon, and the cucumber mixture.
This gluten-free, open-faced sandwich pairs smoked salmon with creamy avocado to create a symphony of flavour and umami texture. Each bite is an explosion of freshness, the perfect combination of crunchy vegetables and aromatic herbs. Slices of cucumber add crunch, while the enchanting flavours of dill, capers and chives elevate the dish. Olive oil and fresh lemon juice strike a tangy note, harmonizing perfectly with the rich, smoky salmon. Served on a slice of lightly grilled gluten-free multigrain bread, this open-faced sandwich is a healthy, delicious treat that your taste buds will love.
CHEF’S SECRET
For an even tastier tartine, marinate the cucumber mixture in the herb vinaigrette for a few minutes before adding it to the tartine. This lets the flavours blend and intensify.
- Choose a ripe avocado for a creamy texture and optimal taste. If the avocado is too hard, it will not mash well, which will affect the texture.
- Layer the ingredients on the tartine and add a drizzle of olive oil and some chopped chives just before serving to add a touch of sophistication to your presentation.
- If you like to spice things up, add a pinch of crushed red pepper flakes to the herb mixture.
- Make sure to properly toast the bread to add a crispy texture to your tartine.