Topped Baguettes

Cut the baguettes lengthwise and spread thinly with remoulade. Rinse the lettuce leaves, shake dry and distribute over the bread.

For the topping, rinse the bell pepper, pat dry and cut into rings, taking care to remove the seeds and ribs. Rinse the radishes, pat dry, remove the stems and roots and cut into thin slices. Drain the capers.

Fry the bacon in a non-stick frying pan until crispy. Remove and allow to cool.

Season the steak tartare with salt, pepper and mustard.

Peel the onion and cut in half. Cut one-half into thin slices and the other half into small cubes. Mix the chopped onion with the tartare.

Divide the tartare into 4 portions and place a spoonful in the center of each baguette slice. Make a well in the middle.

Roll up a pickle in a slice of ham and place at one side of the tartare sauce. Place a piece of trout on the other side. 

Distribute the bell pepper rings, the radishes, the capers and onion rings over the baguettes.