Traditional recipes

Wand stuffed with cheese paste / fish paste

Wand stuffed with cheese paste / fish paste

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Cut the baguette into 6 pieces in length (the croissants are cut in half) and remove the core with a fork. In a bowl, place the core, the diced bell pepper (keep a few strips for decoration), the diced cucumbers, the cheese, half the butter and the finely chopped eggs.

Mix lightly in the composition and season to taste, then fill half of the baguettes. In the remaining composition add the drained fish, mix lightly and fill the rest of the baguettes, then soak them all very little in milk. Grease them on top and at the base with the remaining butter, place them in the pan and garnish with slices of pepper and slices of melted cheese. Sprinkle with sesame seeds and put the tray in the preheated oven, over medium heat, for 10 minutes.

Remove the baguettes from the oven and place them on the plate. Decorate with a few green leaves, olives, cucumber slices, etc.

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