At the beginning of each month, we suggest a sandwich recipe. This month it’s the turn of the polka bread.
See below our recipe; Salmon and avocado.
Stone oven part-baked baguette
Smoked salmon, in slices
A ripped avocado
A couple of radishes
2 teaspoons of lemon juice
Salt & pepper
Bake the baguette for 8 to 10 minutes in a preheated oven (210-230°C).
Once bake, let it cool at room temperature and cut it the baguette lengthwise.
Cut the avocado in two and pull out the pit.
Remove and mash the flesh, add the lemon juice as well as salt and pepper.
Cut the radish into slices.
Garnish the baguette with avocado puree, salmon and radishes.