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Rustic Baguette with Crab meat in Taramosalata (Fish Row Spread)

Rustic Baguette with Crab meat in Taramosalata (Fish Row Spread)

Instructions

For the sour dough

  1. Mix on 1st speed for 10 minutes and then place in a closed container and set aside outside the fridge
  2. Use at least 24 hours later

For the baguette

  1. Mix all the ingredients together for 3 minutes on the 1st speed and for as long as necessary on the 2nd speed, about 6 - 7 minutes
  2. Allow dough to rest for 15 minutes and cut into 160 gr pieces, lightly mold. Allow dough to rest again for 10 minutes
  3. Mold into the desired shape, dip in water and then sesame seeds and place on baguette baking tray with the sesame seeds facing upwards
  4. Ferment for 20 - 25 minutes and score sideways
  5. In the end, bake with steam at 200°C for about 25 minutes

For the filling

  1. Cut the bread without cutting right through.
  2. Spread the taramosalata on both slices of bread, about 40 gr.
  3. Place the lettuce and on top of this add the crab mix.
  4. Then in a domino pattern, alternately place the tomato and cucumber and place in the display