Salmon in a baguette

1. Stage

Our initial products. Mayonnaise should be mixed with sour cream. Remove the zest from half a lemon with a grater. Grate the cheese on a fine grater. Cut the salmon into long, not wide slices.

2. Stage

If the salmon is fresh, there is no need to do anything with it. If salmon: pour a glass of water in a bowl and squeeze the juice of half a lemon. Put the fish in the water and leave for about 30 minutes.

3. Stage

Baguette cut lengthwise into two halves.

4. Stage

Turn on the oven to preheat to 180 degrees Celsius.

5. Stage

Take the salmon out of the water and dry it with paper towels.

6. Stage

Coat the baguette halves with mayonnaise and sour cream mixture. Sprinkle one half, the bottom one, with grated cheese so that the cheese gets on the edges as well.

7. Stage

Place the salmon pieces in a row on the bottom half of the baguette, on top of the cheese. Sprinkle with salt, pepper, lemon zest and provincial herbs.

8. Stage

Cover with the top half and brush the entire baguette with the sour cream mixture on the sides and top.

9. Stage

Transfer to a baking tray and bake in a preheated oven for 25-30 minutes. Remove from the oven.

10. Stage

Cover the baguette with a towel and cool for about 15 minutes. Slice and serve. GOOD!