4 Serves
83 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
129 mg / 4,700 mgSodium
172 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 gUsing a serrated knife, cut the top off the baguette lengthwise and carefully scoop out the soft interior bread to create a hollow shell.
In a mixing bowl, combine the hot smoked flaked salmon with the crème fraîche, finely chopped onion, and a pinch of salt and pepper.
Spoon the salmon and crème fraîche mixture into the hollowed baguette, smoothing the top with a spatula.
Place the stuffed baguette on the prepared baking sheet and bake in the oven for 15 to 20 minutes until the bread is golden and the filling is hot.
Remove from the oven, slice into individual portions, and serve immediately while warm.
30
g20
g36
g
French
French