with Salmon, Sour Cream Dip and Arugula
Soften the cream cheese with a fork; add the sour cream, pickles, radishes, and capers. Mix into an even and consistent paste; season.
Lay the salmon in a baking tray and place into a medium oven with a few drops of olive oil, sea salt and pepper. When cooked, remove from the oven and set aside.
Cut the marraquetas in half, sprinkle with olive oil and warm in the oven.
Spread the paste on both halves of the marraqueta. On one half place the Salmon, some arugula, and top with the other half.