Nutritional values per 2 serving:

calories 462, protein 20g, fat 19g (saturated 6g), carbs 3.8g (sugar 2.5g), sodium 1.8g

INGREDIENTS

• 1 ripe avocado
• 2 tsp reduced fat crème fraiche
• ½ lemon, juiced
• salt and freshly ground black pepper
• 2 sprigs of tarragon or dill, finely chopped
• 4 radishes, thinly sliced
• 1 tsp cider vinegar
• 4 slices rye sourdough bread
• handful of baby leaf herb salad
• 100g smoked salmon
• handful bean sprouts
• 1 tsp rapeseed or extra virgin olive oil

METHOD

• Mash the avocado together with the crème fraiche and lemon juice until smooth. Lightly season with salt and pepper.
• Pick the tarragon leaves and finely chop. Add the tarragon, radishes, vinegar and a pinch of salt to a bowl and mix together.
• Brush both sides of the sourdough with a little oil and toast in a medium-hot griddle pan. Alternatively, to save time just use a toaster (without brushing bread with oil).
• Spread the avocado on the slices of toast. Add a layer of salad leaves and fold the smoked salmon on top. Scatter over the radishes and bean sprouts.
• Finish with a grind of pepper and a drizzle of rapeseed or olive oil. Serve with a lemon wedge.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food