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norwegian salmon recipes

Hot-smoked Norwegian Salmon and Avo Sandwich


Smoking the salmon makes it even more tender and infuses interesting flavours from the rooibos leaves.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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  • 50 g Carmien rooibos tea leaves
  • 4 x 120 g Norwegian salmon fillets, rinsed and patted dry
  • 1 crusty ciabatta, halved lengthways
  • 2 Tbsp (30 ml) olive oil
  • 2 ripe avocados
  • juice of ½ lime
  • salt and freshly milled black pepper, for seasoning
  • 30 g wild rocket
  • wasabi mayo, for topping


Sprinkle the rooibos tea leaves in a thin layer on the bottom of a smoker. Place the salmon inside and close (follow the smoker’s instructions). Place on the gas hob on high. Very soon you will begin to smell the tea smoking. As soon as you can see the smoke, turn the heat to medium and smoke for 15 minutes. Remove the salmon.

Cut the ciabatta into 4 equal parts. Brush lightly with the oil and toast in a heavy-bottomed pan. Keep to one side while you prepare the avocado.

Peel the avocados and remove the pips. Squeeze the lime juice over and mash with a fork. When creamy, add the salt and pepper.

Place a toasted ciabatta on each plate. Smear with the creamy avocado and top with the hot salmon, followed by some wild rocket and a blob of wasabi mayo. (If you cannot find ready-made wasabi mayo, just mix wasabi paste with a creamy mayonnaise.)

Serve warm or cold.