Sandwino seedy baguette with smoked salmon


Serve 10 people

  • 10 Sandwino seedy baguettes
  • 400g plain cream cheese
  • 10 slices smoked salmon
  • 1 lemon
  • 200g sugar pea sprouts
  • 50g Swiss chard leaves
  • 50g Lollo Rosso leaves
  • 40g freshly grated horseradish
  1. Spread a layer of the cream cheese mixed with horseradish on the bread.
  2. Distribute the mixed lettuce leaves over the bread and put smoked salmon on top.
  3. Decorate with orange or yellow snack tomatoes and a slice of lemon, and possibly some sliced red Swiss chard on top.
Lantmännen Unibake USA

5007 Lincoln Avenue
Suite 300
Lisle, IL 60532

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