Bakers Delight Authentic Sourdough Vienna
1 tsp butter
2 slices Bakers Delight Rye Sourdough Vienna
25g fresh baby rocket
1 tsp soy sauce
1/4 of an avocado, flesh only
1/4 cup filtered water
1/2 tsp lemon juice
1/2 tsp wasabi paste
Pinch of salt
Pinch of black pepper
100g hot smoked
Salmon portion (with or without peppercorns), shredded
Spread butter on both sides of each bread slice. Place slices under a medium-hot grill or in a sandwich press and toast for 2 minutes, or until the crust starts to turn lightly golden and the butter has melted into the bread. When ready, transfer to your serving plate.
In the meantime, place baby rocket in a medium bowl and drizzle with soy sauce, mix well and set aside. In a measuring jug, combine avocado, filtered water, lemon juice, wasabi paste, salt and pepper.
Using an immersion blender (stick blender), blend the ingredients until they are liquefied and similar in consistency to mayonnaise.
To assemble the sandwich, top one bread slice with soy-dressed rocket and compact down a little. Top with shredded hot smoked salmon then dress with the wasabi-avocado dressing and top with the remaining bread slice.
Serve immediately or wrap in some baking paper and take to work as packed lunch.