In a bowl, mix the cheese with the yoghurt until a smooth mixture is obtained. Add the aromatic herbs, roughly chopped, some grated lemon zest, salt and crushed rose pepper. Peel the avocado, cut it in half and remove the stone. Cut lengthwise into sticks and sprinkle with lemon juice.
Flatten the Spuntinelle gently with a rolling pin. Spread a little of the cheese cream evenly over the entire surface of the bread, arrange some avocado and salmon, ensuring that the sticks and slices do not overlap.
Place the filled Spuntinelle on a sheet of cling film, roll them up as tight as possible, and close the ends. Place the rolled bread in the fridge for approx. 30 minutes until firm, then remove the cling film. Cut into discs 2-3 cm thick and serve.
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