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Baguette with salmon and granadilla dressing

A crispy baguette filled with smoked is a much-loved classic, so we have created a favourite with a twist. Granadilla is bursting with sweetness that perfectly partners the salmon.

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Baguette with salmon and granadilla dressing

  • 40 g iceberg lettuce
  • 1 red onion
  • EAT ME Granadilla Product photo
    2 granadillas
  • EAT ME Limes Product photo
    1 lime
  • 1 tbsp honey
  • 5 g fresh coriander
  • 1/2 brown baguette
  • 250 g smoked salmon
  • 2 tbsp capers
  • ½ pack cress
  • salt and pepper

Preparation method

  1. Slice the iceberg lettuce thinly and slice the onion into half rings.
  2. Halve the granadilla fruits, scoop the flesh out of the skin and place in a bowl. Squeeze the lime. Add the lime juice together with the honey to the bowl. Finely slice the coriander and add to the bowl. Season with salt and pepper.

Slice the baguette into two, and half each piece lengthwise. Arrange the iceberg lettuce and smoked salmon on the bread. Divide the capers and onions slices over the top and drizzle with the granadilla dressing. Scatter the cress on top.

Nutrition value per person/bite

530 kcal
37 g
14 g
3 g
60 g
14 g
9 g

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