Baguette with goat cheese and smoked salmon
Cooking Time
25 mins
Serving Suggestion
4 people
Difficulty
Allergy information
How to make Baguette with goat cheese and smoked salmon
1
Pre heat the oven to 180°C. Bake the defrosted baguettes for 6 to 12 minutes, allow them to cool then cut them in half.
2
Lightly spread the goats cheese into the baguettes and add long slices of the cucumber on top. Add the smoked salmon snips and some mustard lettuce. Coat with the RISSO® Chive Vinaigrette.
Other Ingredients
1/2 cucumber
120g smoked or marinated salmon snips
mustard lettuce (= type of lettuce)