Name: Gizzi Erskine's smoked salmon, avocado and brie on rye recipe
Prep time: 5 min
Total time: 55 min
Yield: Makes: 1
Ingredients: 2 pieces of seeded rye bread; 1tsp of butter, optional; 50g smoked salmon; 2 slices of ripe brie cheese; ½ avocado, sliced; A squeeze of lemon; ½ tsp poppy seeds

By Gizzi Erskine

published 2 July 2019

Many people find sandwiches boring – Gizzi's delicious recipe proves they don’t have to be if you fill them with exciting ingredients or using a different type of bread!

Ingredients

2 pieces of seeded rye bread
1tsp of butter, optional
50g smoked salmon
2 slices of ripe brie cheese
½ avocado, sliced
A squeeze of lemon
½ tsp poppy seeds

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Method

Lay the two pieces of bread out on the kitchen surface and spread each with the butter. Lay on the smoked salmon and avocado, then squeeze with lemon. Top with Brie and then sprinkle with poppy seeds and a good grinding of black pepper.

Top Tip for making Gizzi Erskine's smoked salmon, avocado and brie on rye

If you don’t like stodgy bread then delicious rye bread that’s full of seeds will fill you up all afternoon

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Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.