Avocado and Beetroot Smoked Salmon Open Sandwich

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh open sandwich featuring creamy avocado, earthy beetroot, and silky smoked salmon on toasted sourdough, layered with horseradish cream. This australian-inspired sandwiches & wraps ready in about 15 minutes pairs thick slices sourdough bread slices, medium, sliced ripe avocado, medium, sliced thinly 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.

Prep: 10 min Cook: 5 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Avocado and Beetroot Smoked Salmon Open Sandwich take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Beetroot Smoked Salmon Open Sandwich?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, sliced ripe avocado from drying out.

Can I substitute ingredients in Avocado and Beetroot Smoked Salmon Open Sandwich?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado and Beetroot Smoked Salmon Open Sandwich for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado and Beetroot Smoked Salmon Open Sandwich?

Australian sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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