Step 1

Combine 1/2 cup whole egg mayonnaise, 3 teaspoons Dijon mustard and 1 tablespoon fresh lemon juice. Season with salt and pepper. Make a cut lengthways into the top of 2 x 60cm long French sticks (baguettes), not cutting all the way through.

Step 2

Spread the bread with the mustard mayonnaise. Top with 200g smoked salmon slices, 1/2 red onion, cut into thin wedges, and 1/2 bunch watercress, sprigs picked, washed and dried.

Step 3

Sandwich together. Cut into 6 even portions. Tie each with kitchen string to secure. Place in airtight container and keep cool until serving.