Baguette healthy with salmon and watercress

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.