Tramezzini with Salmon and Carrots

Remove the skin from the carrots, rinse, dry and finely chop. Rinse and dry the coriander and pluck off the leaves. Remove the peel from the ginger and grate. Remove peel from garlic and finely dice. Rinse and dry the lime and thinly grate the peel. Cut the lime in half and squeeze out the juice. Cut salmon into 4 cm wide long strips. Mix salmon with lime juice, ginger, garlic and zest, and cilantro.

Cut crust from the toast bread into small pieces. Roll each slice flat with a noodle walker. Spread a thin layer of chili sauce on all slices of toast. Then top four slices with half the cilantro, salmon, shaved carrots, remaining chili sauce and the remaining cilantro. Place the remaining coated toast slices on top and press lightly until smooth. Cut the tramezzini crosswise with an electric kitchen knife and decorate as desired with carrot slices and cilantro flakes.

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