Avocado and Beetroot Smoked Salmon Open Sandwich

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A fresh open sandwich featuring creamy avocado, earthy beetroot, and silky smoked salmon on toasted sourdough, layered with horseradish cream. This Australian-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs sourdough bread slices, ripe avocado, cooked beetroot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 thick slices sourdough bread slices
• 1 medium, sliced ripe avocado
• 1 medium, sliced thinly cooked beetroot
• 8 oz smoked salmon
• 4 tbsp cream cheese
• 1 tbsp horseradish sauce
• 1 tsp lemon juice
• 2 tsp chopped fresh dill
• to taste black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Toast 4 thick slices of sourdough bread until golden and crisp. Brush each slice lightly with 1 tbsp olive oil while warm.
2. Step 2: In a small bowl, mix 4 tbsp cream cheese with 1 tbsp horseradish sauce, 1 tsp lemon juice, and 1 tsp chopped fresh dill until smooth.
3. Step 3: Spread the horseradish cream evenly over each toasted bread slice.
4. Step 4: Arrange thin slices of 1 medium cooked beetroot evenly over the cream, followed by slices of 1 medium ripe avocado.
5. Step 5: Top each sandwich with 2 oz smoked salmon slices and sprinkle with remaining fresh dill and freshly ground black pepper to taste.
6. Step 6: Serve immediately with lemon wedges if desired for a bright finish.