4 slices of Norwegian smoked salmon
1 handful of freshly shelled peas
1 shallot, finely chopped
Juice and zest of 1 unwaxed lemon
2 tbsp of oil
2 slices of rye bread
Salt & pepper
Place the shelled peas in a bowl and add the finely chopped shallot.
Mix together the lemon zest and oil and season to taste with a little salt and pepper.
Toss the peas and shallots in this dressing and set aside for about 30 minutes before you prepare the open sandwiches.
Slice open the avocado and cut segments to place on the rye bread. Fold the Norwegian smoked salmon on top of the avocado and then scatter the pea and shallot mixture on top of the salmon.
If you have any fresh pea tips and shoots then add those as an extra garnish, or use a herb of your choice. Borage, parsley, chive and mint all work well with this tasty and healthy summer sandwich.
To buy delicious and sustainable Norwegian smoked salmon, visit www.hansen-lydersen.com For more information on the Norwegian Seafood Council visit www.seafoodfromnorway.co.uk or follow us on www.facebook.com/seafoodfromnorway and twitter @norwayseafood