Serves 2
Cooks in 15 min

Chopped Salmon Salad
 • 1 tin Nicolas Vahé Smoked Salmon
 • 1 ripe avocado 
 • 1 handful fresh dill
 • ½ red onion
 • 2 tsp capers
 • 2–3 tbsp mayonnaise
 • Nicolas Vahé Salt Herbs de Provence or Nicolas Vahé Thyme & Lemon, to taste
  • Freshly ground black pepper
  • A squeeze of lemon juice, if needed

To Serve
 • 4 slices of bread
  • 4 leaves of little gem lettuce

Place the smoked salmon, avocado, dill, red onion, capers, and mayonnaise on a large chopping board. Using a sharp knife, finely chop everything together until the mixture forms a cohesive, creamy salad with a uniform texture.

Season with Nicolas Vahé Salt Herbs de Provence or Nicolas Vahé Thyme & Lemon, black pepper, and a little lemon juice if desired.

Spread the salmon salad evenly over two slices of bread.

Top with the lettuce leaves and finish with the remaining slices of bread.

Cut each sandwich in half and serve immediately.

Serving suggestion: For a more substantial lunch, serve with a beetroot-marinated egg on the side or nestled between the sandwich halves for an eye-catching presentation.