Ingredients for: 4 people
4 slices of Spuntinelle
2 spoons ogf dense yogurt
2 leaves of leek
300 g of sliced smoked salmon
1 sliced avocado
sprouts of radish or leek
Boil the water in a large saucepan and boil the leek leaves for a minute and a half. Drain and dry on a towel. When they have cooled, cut into ½ cm high strips.
Moisten slightly the slices of bread with a little of water, place them on a chopping board and flatten with a rolling pin. Keep them seals and roll them gently wrapped in a cloth to make them take shape.
Meanwhile, cut the avocado in two, taken the pulp with a spoon, place it in a bowl and mash with a fork. Then transfer the yogurt, a bit of salt, a little of lemon and a teaspoon of chopped dill and put everything in a blender until obtain a smooth creamy. Cover with plastic film and store in refrigerator.
Wash and dry the cucumber, cut 1/3, peel it and cut into sticks. Slice the remaining part.
Take the bread, gently unroll it and trim the edges if necessary. Spread on each slice a little of avocado cream and spread the slices of salmon and add the two ends of the stick some cucumber and some bud. Gently roll the Spuntinella without let out the cream. Cut into two parts and roll each slice and fix them with strips of leek. At the end of the roll placed a slice of cucumber, fixing it with little avocado cream. Finally, decorated each roll with a leaf of parsley or dill and serve.