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For the Salmon

  • Oil, vegetable 60 ml
  • Salt, sea 10 g
  • Pepper, white, ground 5 g
  • Salmon steaks, cleaned 1 kg

For the Lime Chilli Mayonnaise

To Finish

  • Rocket, washed 300 g
  • Lebanese cucumber, ribboned 400 g
  • Bread, French 10 x
  • Red onions, thinly sliced 300 g
  1. For the Salmon

    • Rub the salmon with oil, salt and pepper then cook in a pre-heated oven.
    • Once cooled, shred the meat into flakes and store for use.
  2. For the Lime Chilli Mayonnaise

    • Combine the HELLMANN'S Real Mayonnaise, KNORR Sakims Sweet Chilli Sauce and lime juice together.
  3. To Finish

    • To construct your Baguette, slice the baguette in half and place in order the following-rocket, cucumber, salmon and onions and lastly the lime chilli mayo.
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