Salad wreath with beetroot and salmon

Ingredients:
1 pcs baguette
Machland Beetroot slices
Machland Onions
lettuce (mix, arugula)
4 - 5 pcs radishes (sliced)
100 g smoked salmon
1x Vinaigrette dressing (2 tbsp. olive oil, 1 tbsp. lemon juice, 1 tbsp. coarse / Dijon mustard, salt, pepper)
dill and young shoots for garnish

Procedure:
Cut the baguette into slices and toast in an oven preheated to 170 °C for 8 minutes. Drain the canned vegetables and leave to drain. Prepare a large flat plate. Spread the cooled baguette around its perimeter. Layer the salad on top, add the canned vegetables, the salmon cut into smaller pieces and the radishes. Drizzle with the prepared dressing and garnish with sprigs of dill and young shoots.

Tip for the end:
For those who like spicier dishes, the onions can be replaced with "Machland Devil's Onions", which are slightly spicy.