Smoked Fish Baguette

Poke the yolk and let its velvety richness become the lovely dressing for this simple seafood sub.


January-February 2012 | By Angelo Comsti
Smoked Fish Baguette
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at a glance

Main Ingredient

Fish and Seafood

Type

Sandwiches

Preparation Time

00:00:00


Date Published

January-February 2012

Poke the yolk and let its velvety richness become the lovely dressing for this simple seafood sub. Pair this with a warm and chunky soup like Ham and Pea Soup.

ServesPrep Time 5 minutes

1 French baguette, sliced into 4
300 grams smoked salmon
1 small bunch green asparagus, blanched
4 poached eggs
salt and pepper, to season

1  Slice a French baguette in the middle, just until it can hold the ingredients.

Place a bed of smoked salmon then top with a couple of asparagus spears. Season with salt and pepper.

3  Top with poached egg. Serve with Ham and Pea Soup.




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