Gluten-Free Smoked Salmon Open-Faced Sandwiches (Smørrebrød)
A delightful and refreshing gluten-free take on classic Danish Smørrebrød, featuring creamy avocado, smoked salmon, and a tangy lemon-dill sauce, all atop gluten-free rye bread. Perfect for a light lunch.
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Ingredients
- 4 slices Gluten-Free Rye Bread
- 1 large Avocado
- about 225 g Smoked Salmon
- about 113 g Cream Cheese
- 2 tablespoons Fresh Dill
- 1 tablespoon Lemon Juice
- 1/4 small Red Onion
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Spread cream cheese evenly over each slice of gluten-free rye bread.
- 2Mash the avocado and spread over the cream cheese.
- 3Top with slices of smoked salmon.
- 4Thinly slice red onion and sprinkle over the salmon.
- 5Garnish with fresh dill and a squeeze of lemon juice. Sprinkle with black pepper.
- 6Serve immediately.
Substitutions
Wheat Bread → (avoids Gluten, wheat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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