Norwegian Open Faced Kipper Sandwich
Makes 4 sandwiches
Approx. 20 mins.
2 tbsp low-fat mayonnaise - use our Tracklements French mustardy mayo for an extra kick!
1 tbsp nonfat Greek yogurt
1/8 tsp lemon zest
1 tsp lemon juice
4 slices multigrain bread
4 leaves crisp lettuce (such as Boston, romaine or Bibb)
4 thick slices beefsteak tomato
4 thin slices onion
2 pairs of kippers
4 oz avocado, thinly sliced (optional)
Freshly ground black pepper, to taste
Combine the mayonnaise, yogurt, lemon zest and juice. Set aside.
Toast the bread.
To assemble the sandwiches, place the bread on a work surface and spread with the lemony sauce.
Top with 1 leaf of lettuce (fold it if necessary), 1 slice of tomato, 1 slice of onion, one-fourth of the kipper filets and 1 ounce of the avocado.
Season with freshly ground black pepper.