Shoarma sandwiches with haricots verts and salmon

Name: shoarma sandwiches with haricots verts and salmon
Cook time: 35 min
Total time: 95 min
Yield: 8
Ingredients: 3 times 150 g haricots verts; 1 teaspoon sharp mustard; 2 tablespoons cider vinegar; 5 tablespoons olive oil; teaspoon dried tarragon; 2 shallots finely shredded; 1 tray warm smoked salmon steaks 2 pieces; 8 shawarma sandwiches; 1 bag watercress 75 g

A tasty recipe. The lunch contains the following ingredients: fish, haricots verts, sharp mustard, cider vinegar, olive oil, dried tarragon, shallots (finely chopped), warm smoked salmon steaks (2 pieces), shoarma breads and watercress (75 g).

Ingredients

Directions

Haricots verts clean and boil in plenty of water with salt in 3-4 minutes. Replant Haricots verts in colander, rinse under ice-cold running water and allow to drain. In a bowl of mustard, vinegar, oil, tarragon and shallot, beat into a dressing. Season with salt and pepper. Haricots verts by dressing to create and leave in a cool place (not in the fridge) for 1 hour.
Cut salmon into slices and create bean salad shortly before serving. Spread golden brown roasts in toaster or on grate under warm oven grill. Cut in breadcrumbs, push something open and fill with tufts of watercream and a generous scoop of salmon salad.