Filled baguette with salmon

Ingredients for 4 servings:

• 1 baguette(s), preferably made from wheat or rye flour
• 6 eggs, hard boiled
• 200 g smoked salmon or cured salmon
• 200 g double cream cheese
• some milk or cream to dilute
• some butter or margarine
• possibly salt or herbal salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and sophisticated

Cut the baguette in half lengthwise, like a roll, and hollow out enough to fit an egg. The removed crumb is no longer needed and can be used for something else. Spread the baguette with butter or margarine. Set aside. Blend the cream cheese with the finely chopped salmon, adding a little milk or cream if desired, until creamy. Season to taste with salt or herb salt, but the cream is usually plenty strong. Now spread a thick layer of cream on both halves of the baguette. Depending on the length of the baguette, place 6-8 boiled eggs one after the other into the hollow in the bottom half, then place the top half on top and press down lightly. If necessary, add more salmon cream to the cut edges until the eggs are no longer visible. Refrigerate the salmon sandwich until ready to eat, covering it with foil if necessary. It is best cut with an electric knife. Leftovers can also be frozen.