Baguette Au Gratin with Salmon and Horseradish

Rating: 3.52 / 5.00 (153 Votes)

Total time: 30 min



Cut the smoked salmon into fine strips. Chop the dill and mix in a bowl with the sliced salmon, crème fraîche, horseradish and Gouda. Season with salt and pepper.

Cut the baguette in half lengthwise.

Spread the salmon-horseradish mixture on both halves of the baguette, sprinkle with cheese again if desired.

Bake in a preheated oven at 180-200 °C (convection oven) for approx. 15 minutes.

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