Harbormaster Baguette

Ingredients for 1 servings:

• 1 baguette(s)
• n. B. Iceberg lettuce, some leaves
• 4 fish fingers (wild salmon fish fingers)
• 1 tbsp, heaped mayonnaise
• 1 egg(s), hard-boiled and finely chopped
• 1 small pickled gherkin(s), cut into fine cubes
• 1 tbsp dill, finely chopped
• ¼ cucumber(s), thinly sliced
• some onion(s), finely diced
• 1 tbsp balsamic vinegar, lighter
• some salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for when you’re really hungry in between

Dress the cucumber slices with balsamic vinegar, half the dill, diced onion, and salt/pepper for a salad. Mix the mayonnaise with the remaining dill, egg, and pickle to make a remoulade, and season to taste. Cut the baguette into the length of two fish sticks, halve lengthwise, and bake in the oven/grill. Fry the fish sticks in a pan with a little oil until crispy. Spread half of the remoulade on the underside of the baguette, cover with iceberg lettuce leaves, and place the fried fish sticks on top. Drain the cucumber salad well, spread it on the fish sticks, pour the remaining remoulade over the top, and finish with the baguette.