Sandwich with salmon

European cuisine

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Description Products Steps

Meat, fish, cheese, eggs, vegetables - all this in different combinations can be used as a filling between two pieces of bread and get a closed sandwich - a sandwich. Today you will learn how to make a sandwich with salmon - a product rich in phosphorus, iodine and magnesium. Choose your salmon wisely. The fish should have soft pink, not red (colored) fillets. The recipe also includes an avocado, the ripeness of which can be determined by its stem. If the area under the cutting is yellow or light brown, then the avocado fruit is ripe.

1. Calories
   135,11 kcal
2. Protein
   4,65 gram
3. Fat
   6,01 gram
4. Carbohydrates
   15,51 gram
5. ~ Time
   10 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Baguette

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   1 piece = 300 g
2. Avocado

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   1 piece = 220 g
3. Slightly salted salmon

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   100 g
4. Lemon

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   1 piece = 120 g
5. Iceberg salad

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   1 piece = 350 g
6. Cherry tomatoes

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   3 pcs. = 60 g
7. Maslins without a bone

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   4 pcs. = 12 g

Steps:

1. 
   Cut the salmon into slices no more than 0.5 cm thick. Wash and peel the avocado, remove the core. The easiest way to remove the avocado pit is to use a teaspoon. Wash the lemon, cut it and squeeze out the required amount of juice.
2. 
   Cut the French baguette from the side, but not all the way, open it like a “box”.
3. 
   Mash the avocado in a bowl to a paste and mix it with lemon juice.
4. 
   Brush the inside of the baguette with the resulting avocado paste. This product, saturated with healthy vegetable fats, replaces butter in this recipe, and the taste goes perfectly with salmon.
5. 
   Place the salmon slices on one half of the baguette and “close” it. A delicious and nutritious sandwich is ready!
6. 
   You can serve a salmon sandwich by placing it on a large leaf of lettuce (for example, Iceberg) and garnishing with cherry tomatoes and pitted olives.

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