Nutrition Facts
5 servings
5
Stuffed Surimi Baguette Recipe
Today I offer you a stuffed baguette with surimi. A nice, economical appetizer that can be made in advance. It’s delicious and offers a change from pastries or pizzas. It’s original and balanced in flavor.
Ingredients
1 Country-style bread for me (250 g)
2 Hard-boiled egg
100 surimi + 12 sticks
100 Gherkin
1 Mustard
100 Cream cheese (or a similar cheese spread)
1 Chopped chives (optional)
100 Grated cheese (emmental for me)
Directions
1
Preheat the oven to 180°C, static heat.
2
Grate the peeled hard-boiled eggs, 100 g of surimi, and the pickles using a large grater. Place in a bowl.
3
Add the mustard and cream cheese and mix to incorporate. Then do the same with the grated cheese. You should achieve a smooth paste.
4
Slice the baguette in half lengthwise without cutting all the way through (like a sandwich). Remove the crumb.
5
Fill the bottom side with half of the filling. Spread the 12 whole sticks on top. I placed them in 2 layers: 4 sticks in 2 rows for the first layer and on top, in the middle, 4 single sticks.
6
Cover with the remaining filling. Press to seal as best as possible.
7
Wrap the baguette in aluminum foil.
8
Bake and cook for 30 minutes.
9
Let the baguette cool in its aluminum foil, then place it as is in the refrigerator for at least 1 hour.
10
To finish, slice using a sharp bread knife before enjoying.
Ingredients
Ingredients
1 Country-style bread for me (250 g)
2 Hard-boiled egg
100 surimi + 12 sticks
100 Gherkin
1 Mustard
100 Cream cheese (or a similar cheese spread)
1 Chopped chives (optional)
100 Grated cheese (emmental for me)
Directions
Directions
1
Preheat the oven to 180°C, static heat.
2
Grate the peeled hard-boiled eggs, 100 g of surimi, and the pickles using a large grater. Place in a bowl.
3
Add the mustard and cream cheese and mix to incorporate. Then do the same with the grated cheese. You should achieve a smooth paste.
4
Slice the baguette in half lengthwise without cutting all the way through (like a sandwich). Remove the crumb.
5
Fill the bottom side with half of the filling. Spread the 12 whole sticks on top. I placed them in 2 layers: 4 sticks in 2 rows for the first layer and on top, in the middle, 4 single sticks.
6
Cover with the remaining filling. Press to seal as best as possible.
7
Wrap the baguette in aluminum foil.
8
Bake and cook for 30 minutes.
9
Let the baguette cool in its aluminum foil, then place it as is in the refrigerator for at least 1 hour.
10
To finish, slice using a sharp bread knife before enjoying.
Notes
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