'Viking style' baguette

For 2 people
  • 1-2 EL Oil
  • some lettuce leaves
  • 2 medium-sized tomatoes
  • 1 small onion
  • 2-3 stem (e) Dill
  • 50 g Salad cream
  • 2 EL Skimmed-milk yogurt
  • salt, white pepper
  • 2 Baguette rolls
  • 1-2 EL Fried onions
  • lemon and dill
  • for garnishing
25 minutes
light
1.
Heat the oil in a pan. Add the fish without defrosting and fry for 13-15 minutes until golden brown over a medium heat.
2.
Wash the salad, shake dry. Clean and wash vegetables. Cut tomatoes into thick slices and cucumber into thin slices. Peel the onion and cut into rings. Wash and finely chop the dill
3.
Mix together the salad cream, yoghurt and chopped dill. Season to taste with salt and pepper. Slice the baguette rolls. Brush the lower halves with half of the dill mayonnaise
4.
Cover with tomatoes and cucumber slices, then place lettuce leaves and 2 fish fillets on top. Spread the rest of the mayonnaise on top. Cover with onions and sprinkle with fried onions. Place the upper halves of the baguette on top. Garnish with lemon and dill if you like
1 person approx:
  • 690 kcal
  • 2890 kJ
  • 22 g protein
  • 31 g fat
  • 77 g carbohydrates

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