Baguette healthy with salmon and watercress

Name: baguette healthy with salmon and watercress
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 medium sized egg; lettuce; cucumber; 40 g watercress bag 75 g; 6 el Greek yoghurt; 1,5 tl hot curry powder; 1 fresh spelled bread; 170 g wild pink salmon in a tin ruthless, drained

Baguette with wild pink salmon, egg, lettuce, cucumber and watercress, with a topping of Greek yogurt and hot curry.

Ingredients

Kitchen Stuff

4 satay prickers

Directions

Cook the eggs in 8 min. Hard, scare under cold running water, peel them and cut into slices.
In the meantime, remove the outer leaves of the lettuce. Wash and dry the inner leaves.
Cut the cucumber into thin slices. Pick the leaves from the watercress. Mix the yogurt with the curry, pepper and salt.
Cut the baguette in half lengthwise and spread the bottom half successively with the lettuce, cucumber, salmon, egg and curry-yoghurt.
Divide the watercress over it and place the top half of the bread on it. Press and place saté sticks in the same distance.
Cut the bread into equal pieces.