Batard with marinated salmon, baked peppers and dill

Batard (from French bâtard - “illegitimate child”) is either the bastard son or the younger brother of the famous French baguette. It is much smaller and much more modest in appearance. But while the baguette proudly peeks out from customers’ paper bags, the batard is quickly and deftly placed under the knife to become the basis of a tasty and satisfying fish sandwich. You can get the ingredients for this recipe at Pyaterochka! There you will always find freshly baked batards. Exciting crunch of the crust and delicious aroma of bread. Hot baked goods from our own mini-bakery “Pyaterochka” are the key to a delicious result of any recipe. The main thing is to resist and not eat it on the way home.

1. Calories
   196,35 kcal
2. Protein
   5,97 gram
3. Fat
   10,65 gram
4. Carbohydrates
   19,34 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Bread batard
   1 piece = 300 g
2. Slightly salted salmon

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   60 g
3. Yellow bell pepper
   140 g
4. Red bell pepper
   150 g
5. Little salad

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   2 sheet = 10 g
6. Dill

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   1 sprig = 2 g
7. Sunflower oil refined

   ---

   
   1 tsp. = 5 g
8. Hard cheese

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   50 g
9. Mayonnaise

   ---

   
   100 g
10. Pickles

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    60 g
11. Cucumber

    ---

    
    80 g

Steps:

1. 
   Wash the bell peppers, cut off the stems and cut out the core with seeds. Cut each pepper in half. Rinse the lettuce leaves and dry them on paper towels. Wash the dill and separate the thin branches from the thick stems. Wash the fresh cucumber. Preheat an electric grill or turn on an oven with grill function to preheat. Grate the cheese on a fine grater.
2. 
   Make the sauce and marinate the salmon. Finely chop the pickled cucumber, grate the fresh cucumber and lightly squeeze out excess liquid. Mix mayonnaise with chopped cucumbers in a bowl. Place the salmon slices in a separate container, lightly brush them with sauce and leave for 10 minutes.
3. 
   Roast the peppers and fry the batard. Place the pepper halves on the grill or oven rack and roast for 15 minutes. Remove the peppers from the oven and let them cool. Grease a frying pan with sunflower oil and heat it up. Slice the batard and fry each half cut side down.
4. 
   Prepare salmon batard. Keep the lettuce leaves in the pan with the oil where the bread was fried. Place the lettuce on the bottom half of the batard. Pour some sauce over the salad. Place fish slices on top of the salad. Cut the roasted peppers into thick strips and place them on the fish. Pour the sauce over again, add thin sprigs of dill, sprinkle with grated cheese and cover with the other half of the batard.
5. 
   Place the salmon batard on a thick wooden board and have cutlery and napkins ready so that the sandwich can be cut into easy-to-eat pieces or eaten whole with your hands.