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Salmon Mushroom Tartines with Basil Avocado Mayo

  • Author: The Fitchen
  • Total Time: 15 minutes
  • Yield: 4 1x


Smoked salmon, mushrooms, and a creamy basil avocado mayo sauce atop gluten-free sourdough and toasted to perfection.


  • 8 oz. thinly sliced smoked salmon
  • 1 loaf sourdough bread
  • 5-6 cremini mushrooms (thinly sliced)

Basil Avocado Mayo

  • 2 avocados
  • 5 tablespoons mayonnaise
  • 2 tablespoons fresh chopped basil
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • capers to garnish


  1. Make the basil avocado mayo. In a small bowl using a fork, combine mashed avocados, mayonnaise, lemon juice, basil, salt, and cayenne.
  2. If your bread isn't sliced, slice it into 3/8" thick slices. At this time slice the mushrooms as well.
  3. Oil (Important!) and turn on your panini maker or waffle maker (we used a waffle maker).
  4. Spread the basil avocado mayo on the slices of bread.
  5. Next, add a layer of salmon to the bread.
  6. Lastly, add a layer of mushrooms.
  7. Place the tartine in your oiled panini maker or waffle maker and close the lid. Be sure you don't smash the tartine though.
  8. Let cook for 5-6 minutes.
  9. Top with fresh capers and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 5 mins


  • Calories: 2668
  • Sugar: 15g
  • Sodium: 4901mg
  • Fat: 134g
  • Saturated Fat: 22g
  • Unsaturated Fat: 103g
  • Carbohydrates: 247g
  • Fiber: 37g
  • Protein: 135g
  • Cholesterol: 240mg