Alaska salmon and avocado baguette with tomato and cucumber salsa
40 minutes - SERVES 4 - EASY
red or pink wild Alaska salmon 1 x 416g can
lemon juice of ½
mini baguettes 4
butter, softened for spreading
avocados 2 small ripe, pitted, peeled and sliced
SALSA
tomatoes 2 ripe, finely chopped
cucumber ¼, finely chopped
spring onions 4, finely chopped
coriander 2 tbsp, chopped
white wine or cider vinegar a few drops
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1 Drain the can of salmon and remove any skin and bones. Add the lemon juice and some black pepper, then flake the salmon with a fork.
2 Split the baguettes in two and spread with butter. Top with the avocado slices, then the salmon mix.
3 Make the salsa by mixing together the tomatoes, cucumber, spring onions and coriander. Add a few drops of vinegar. Spoon on top of the salmon, then put the baguette tops on.
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