Smoked Salmon and Avocado Open Sandwich with Celeriac
A sophisticated open-faced sandwich combining fresh and smoked salmon with creamy avocado, earthy celeriac, and tangy lemon on toasted bread. This Dutch-inspired appetizer bridges seafood and vegetable flavors with a stir-fried base that adds warmth and texture. Fresh dill and homemade mayonnaise tie everything together. The celeriac provides an unexpected earthiness that complements the richness of both salmon varieties and creamy avocado. Perfect for elegant appetizer spreads, casual entertaining, or light lunches. This version distinguishes itself by incorporating a warm, sautéed salmon-and-celeriac mixture as the foundation, rather than simple assembly, creating complexity beyond typical smoked salmon canapés. The pairing with a fruity blond beer amplifies the briny and subtle flavors.
Ingredients
- 11 oz fresh salmon fillet, sliced
- 3 ½ oz smoked salmon, cut into pieces
- 5 ½ oz celeriac, peeled and cut into very small cubesparsnip1:1root vegetable
earthier and sweeter, alters flavor profile slightly
- 1 whole ripe avocado, peeled, pitted, and sliced thinly
- 3 tablespoon sunflower oil
- 2 tablespoon fresh lemon juice
- 5 tablespoon mayonnaise, preferably homemade
- 2 tablespoon fresh dill or parsley, finely chopped
- sliced baguette or ciabatta
- ground black pepper, to taste(optional)
- salt, to taste(optional)
Instructions
- 1
Season the fresh salmon fillet lightly with salt and let rest briefly.
- 2
Heat the oil in a wok or skillet, stir-fry the fresh salmon slices and celeriac until cooked through, then cool completely.
- 3
Season the cooled mixture with pepper and salt to taste.
- 4
In a bowl, combine the cooled salmon-celeriac mixture, smoked salmon pieces, and mayonnaise, then season with pepper and salt.
- 5
Toast the bread slices on both sides on a grill pan until light golden, then cool slightly.
- 6
Sprinkle the avocado slices with lemon juice to prevent browning.
- 7
Distribute avocado slices over the toasted bread, then top with the salmon mixture.
- 8
Garnish with fresh dill or parsley and serve chilled with beer.
Tips
Sprinkle avocado immediately with lemon juice after slicing to prevent oxidation and browning. This step is critical for presentation and maintains the pale green color throughout assembly and serving.
Cool both the stir-fried salmon-celeriac mixture and toasted bread before assembly to prevent the mayonnaise from breaking and the avocado from becoming warm and mushy.
Use homemade mayonnaise if possible; its fresher egg and acid balance complements the delicate salmon flavors better than commercial versions and prevents the filling from tasting heavy.
Good to Know
Assemble just before serving. Store cooked salmon-celeriac mixture separately in an airtight container up to 2 days. Keep avocado slices with lemon juice in separate container up to 4 hours.
Prepare and cool the salmon-celeriac mixture up to 1 day ahead. Toast bread up to 4 hours ahead. Slice avocado within 1 hour of service and dress with lemon juice immediately.
Serve immediately after assembly as an appetizer. Pair with chilled fruity blond beer, dry white wine, or sparkling water with lemon.
Common Mistakes
Skip the salt rest on fresh salmon to avoid a mushy texture during stir-frying.
Do not toast the bread too far ahead to avoid it becoming hard and difficult to eat as an open sandwich.
Avoid assembling more than 15 minutes before serving to prevent the bread from becoming soggy from the mayonnaise.
Substitutions
earthier and sweeter, alters flavor profile slightly
FAQ
Can I make this ahead for a party?
Yes, prepare all components separately: cook the salmon-celeriac base up to 1 day ahead, and toast bread up to 4 hours ahead. Slice avocado within 1 hour of service and dress it with lemon juice immediately. Assemble sandwiches no more than 15 minutes before serving to prevent sogginess.
What if I don't have fresh salmon?
Use all smoked salmon (increase to 200g), but the dish loses the warm stir-fried element that distinguishes this version. Alternatively, use seared or cooked salmon from previously prepared leftovers, chilled and cubed before mixing with celeriac and mayonnaise.
Can I freeze the cooked salmon-celeriac mixture?
Yes, freeze up to 1 month in an airtight container. Thaw overnight in the refrigerator before using. The texture may soften slightly, but the flavors remain intact. Do not freeze assembled sandwiches, as bread becomes mushy and avocado deteriorates.