120 g of Lugrade Golden Bacalhau Loin flakes
1 rye bread loaf
1 sweet cucumber
2 cucumbers
200 g of cornichons
1 lime
3 Greek yogurts
1 lettuce
Salt to taste
Pepper to taste
In a blender, combine the yogurts, some of the peeled and deseeded cucumbers, salt, pepper, and lime juice. Blend until smooth and adjust the seasoning if needed.
Cut the bread into thick slices and top with the julienned lettuce, slices of sweet cucumber, cucumber, and cornichons.
Finish with the yogurt sauce and the Golden Bacalhau Loin flakes.
