1. Cut 100g of fresh salmon into thick slices, 200g into cubes, smoked salmon into small cubes, diced zucchini, mince coriander and garlic and set aside
2. Cut the baguette into thin slices and bake it in the oven at 180 degrees for 25 to 30 minutes
3. Salmon sauce: Put thick slices of fresh salmon into the pan and dry it and pour it out. After grinding it, add 50g of unsalted butter, 1 tablespoon of minced garlic, appropriate amount of salt and black pepper, and mix well.
4. Yogurt sauce: mix with smoked salmon diced, 2 tablespoons of coriander, 3 tablespoons of sour cream (Crème fraîche), 1/2 teaspoon of minced garlic, a little black pepper, salt and mix well.
5. Take the diced zucchini and stir-fry until it reaches Microsoft. Add fresh diced salmon and stir-fry until half-cooked. Season with a little salt and black pepper.
6. Spread zucchini and salmon diced on the bread slices, combine different salmon sauce, yogurt sauce, and caviar, and garnish with coriander and black pepper.
Tips:1. Choose salmon with raw food conditions, because the cooked salmon pellets are half-raw
