Stuffed picnic bread

Name: stuffed picnic bread
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 medium sized egg; 3 Tasty vine tomato; 15 g fresh dill; 3 sweet pickle; bunch radish; 1 petit beurre bread; 2 head baby cream lettuce; 4 el dijonnaise; 100 g smoked salmon

Bread filled with romain lettuce, tomato and smoked salmon.

Ingredients

Directions

Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and cut into slices.
Cut the tomatoes into slices and cut the dill coarsely.
Cut the pickles and radishes into slices.
Cut the top of the bread and keep separate. Hollow out the bread.
Remove the leaves from the heads of lettuce and cover the bottom of the bread with ⅓ of the lettuce leaves. Put the slices of tomato on the lettuce.
Brush the tomato with the dijonnaise and sprinkle with half of the dill and (freshly ground) pepper. Place the pickle and radish on it.
Cover with 1/3 of the lettuce leaves and the egg. Brush the egg with the dijonnaise.
Divide the salmon and sprinkle with the rest of the dill and (freshly ground) pepper.
Divide the rest of the lettuce over it, cover with the top of the bread and press well. Carefully cut the bread into pieces and serve.