½ carrot, peeled into ribbons
½ Lebanese cucumber, peeled into ribbons
1 tbsp white vinegar
2 tsp caster sugar
2 tsp extra-light sour cream
½ tsp freshly squeezed lemon juice
freshly ground black pepper
2 slices Tip Top 9 grain wholemeal bread or gluten-free bread
½ cup rocket leaves
¼ small avocado, thinly sliced
30 g salt-reduced smoked salmon
- Put carrot, cucumber, vinegar and sugar in a medium bowl and stir to combine. Cover in plastic wrap and set aside for 30 minutes. Drain well and pat dry with paper towel.
- Whisk sour cream, lemon juice and pepper together in a small bowl.
- Spread 1 slice of bread with the sour cream mixture, then top with rocket leaves, pickled vegetables, avocado and smoked salmon. Sprinkle with pepper and top with a bread slice.