Method:

• 1

  In a bowl, mix the soft cheese with the yoghurt until it is smooth and creamy. Add the roughly chopped aromatic herbs, some grated lemon zest, salt and crushed pink pepper. Peel the avocado, cut it in half and remove the stone. Slice it lengthwise and sprinkle with lemon juice.

• 2

  Flatten the Spuntinelle gently with a rolling pin. Spread a little of the creamy cheese and yoghurt evenly over the entire surface of the bread and arrange some avocado and salmon on top, ensuring that they do not overlap.

• 3

  Place the Spuntinelle on a sheet of cling film and roll them up as tightly as possible, securing at the ends. Place the rolled bread in the refrigerator for approx. 30 minutes until firm, then remove the cling film. Cut into discs 2-3 cm thick and serve.