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.
Slice the iceberg lettuce thinly and slice the onion into half rings.
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.
