Baguette with goat cheese and smoked salmon

Cooking Time

25 mins

Serving Suggestion

4 people


Allergy information




How to make Baguette with goat cheese and smoked salmon


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.


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.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

1/2 cucumber
120g smoked or marinated salmon snips
mustard lettuce (= type of lettuce)

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