- 1 whole wheat baguette
- 2 oz (50 g) smoked salmon, thinly sliced
- 2 oz (50 g) anthotyro cheese
- 4-6 medium shrimps, peeled, deveined and boiled
- 2 oz (50 g) green and black konservolia olive paste or kalamata olive paste
Cut baguette into thin slices. Spread with olive paste. Top with salmon rolls-ups, anthotyro cheese triangles and shrimp. Sprinkle with herbs to taste and serve.
serves 2 – 4