This rocket, salmon, tamari, avocado and wasabi sandwich is fresh, a little rustic and it packs a real peppery punch. Make into a sandwich, wrap or enjoy as a salad.
By Martyna Candrick
Inspired by the fabulous combination of flavours found in my favourite sushi roll, served between two slices of lightly toasted rye sourdough this rocket, salmon, tamari, avocado and wasabi sandwich is fresh, a little rustic and it packs a real peppery punch. Make into a sandwich, wrap or enjoy as a salad.
- 1 tsp coconut oil in solid form (or butter, if not allergic)
- 2 slices rye sourdough (or your choice of bread)
- 25g fresh baby rocket
- 1 tsp tamari (or fish sauce)
- ¼ of an avocado, flesh only
- ¼ cup filtered water
- ½ tsp lemon juice
- ½ tsp wasabi paste
- Pinch of salt
- Pinch of black pepper
- 100g hot-smoked salmon portion (with or without peppercorns), shredded
- Spread coconut oil (or butter) on both sides of each bread slice. Place slices under a medium-hot grill or in a sandwich press and toast for 2 minutes, or until the crust starts to turn lightly golden and the fat has melted into the bread. When ready, transfer to your serving plate.
- In the meantime, place baby rocket in a medium bowl and drizzle with tamari (or fish sauce), mix well and set aside.
- In a measuring jug, combine avocado, filtered water, lemon juice, wasabi paste, salt and pepper. Using an immersion blender (stick blender), blend the ingredients until they are liquefied and similar in consistency to mayonnaise.
- To assemble the sandwich, top one bread slice with dressed rocket and compact down a little. Top with shredded hot-smoked salmon then dress with the wasabi-avocado mayo and top with the remaining bread slice.
- Serve immediately or wrap in some baking paper and take to work as packed lunch.