Wholemeal baguette with smoked salmon, apple coleslaw and avocado ricotta

Ingredients (a wholemeal baguette around 25 cm-long)

• 1 wholemeal baguette • 200 g of smoked salmon • 1 cored and sliced Fuji apple • ¼ of a head of cabbage cut into thin strips • 1 carrot cut into thin strips • 2 tablespoons of yoghurt • A dash of lemon juice • 1 ripe avocado • 3 tablespoons of ricotta • Cayenne pepper • Salt and pepper

Preparation

Mix the cabbage and the carrot with the yoghurt, add a dash of lemon juice and salt and combine the mixture so the coleslaw slightly softens, then add the apple slices. Peel the avocado and remove the pit, then blend it with the immersion blender together with the ricotta, cayenne pepper, salt and a dash of lemon juice. Cut the baguette in half lengthwise, spread a generous layer of avocado ricotta on the bottom, cover with smoked salmon, then add the apple coleslaw. The baguette should be a sufficient snack for 2 people.

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