Festive Baguette Sandwiches with Avocado and Red Fish

Intriguing sandwiches with soft, ripe avocado and tender red fish.

Recipe author

Servings:

Avocado

Onion

Lemon juice

Salt (coarse)

Ground black pepper

Baguette

Red fish

Green onion (for extra garnish)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 11 % 6 g

Carbohydrates 75 % 42 g

258 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 10 min

You shouldn't overindulge in delicacies — doctors say food like this can cause gout. But we won't be eating these sandwiches every day, because this avocado sandwich recipe is meant for festive breakfasts. After all, a holiday lasts all day, which means breakfast, lunch and dinner. For the sandwiches we choose the ripest avocados — the kind you can already spread on bread like butter. Peel them, halve them and remove the pit. Then mash the avocado to a purée in a large bowl. Add the very finely chopped onion, the lemon juice, and salt and pepper, and mix everything thoroughly. The lemon juice isn't just for flavor: avocado browns quickly in the air, and the citric acid keeps its bright color for a long time. Cut each baguette into four equal pieces, then slice each piece crosswise — but not all the way through, so you get a bottom and a lid still joined along one side. Spread avocado purée on the bottoms. If the salmon is too salty, it's best to rinse it in cold water and pat it lightly dry with paper towels. Slice the salmon very thinly too, and place 1–2 slices on the avocado. Close it with the top half of the bread.