Salmon & Avocado on Tapioca Bread Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 4 bread rolls
For the bread rolls
  • ½ cup olive oil
  • ½ cup water
  • 1 tsp salt
  • ¾ cup tapioca flour
  • ¼ cup coconut flour
  • 1 egg
  • 1 tbsp cumin seeds
For the avocado
  • 1 avocado
  • Small pot of sour cream
  • Juice of ½ a lemon
  • Pepper/salt
For the assembly
  • Several slices of smoked salmon
  • Sour cream
  • Capers
For the assembly
  • Smoked salmon slices
For the bread rolls
  1. Preheat the oven to 180°C/350°F.
  2. Pour the water and oil into a saucepan, add the salt and bring to the boil.
  3. Remove from the heat and add the tapioca flour, mixing rapidly to combine everything well.
  4. Allow to cool a little.
  5. Add the beaten egg and cumin and beat well to mix in.
  6. Add the coconut flour and mix in.
  7. Knead until it forms a ball.
  8. Break into 4 and flatten into patties.
  9. Place on baking paper on an oven tray and bake for 15 minutes, turning halfway.
For the avocado
  1. Mash the avocado and mix all the ingredients together.
For the assembly
  1. Place the rolls on a plate and spread a thick layer of avocado on each one.
  2. Top with several slices of salmon, a dollop of sour cream and scatter over some capers.
Recipe by The Low Fodmap Diet at