In Home Chefs Club, Recipes

Serves:  12

Preparation Time:  20 minutes

Cooking Time:  10 minutes


4-6 slices thin 100% rye bread

250g raw salmon fillet

¼ red onion, finely chopped

1 avocado, cubed (lightly dressed in lime juice)

1 Tsp sesame seeds, toasted, plus extra for serving

1 Tbsp lime juice

Zest of 1 lime

1 Tbsp soy sauce

1/2 tsp honey

1 Tbsp coriander, finely chopped




Preheat the oven to 190C.

Slice your rye bread into 2.5 x 5 cm rectangles. Place on a baking tray and toast until crisp, turning after 5 minutes.

Allow to cool.

Cube the salmon and mix it together with the red onion and cubed avocado.

In a separate bowl, whisk the sesame seeds, lime juice and zest, soy sauce, honey and chopped coriander together.

Just before serving, stir the dressing through the salmon and allow to sit for 3 minutes. season to taste with salt and pepper.

Spoon the salmon mix onto the crisp rye bread slices. Top with extra sesame seeds.

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