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Mix mayonnaise with sour cream.
Remove the zest from half a lemon using a grater.
Grate the cheese on a fine grater.
Cut the salmon into long, narrow slices.
If the salmon is fresh, you don't need to do anything with it.
If the salmon is salty: pour a glass of water into a bowl and squeeze the juice from half a lemon. Put the fish in the water and leave for 30 minutes.
Cut the baguette lengthwise into two halves.
To the maximum, choose the pulp
Turn on the oven so that it warms up to 180*C.
Remove the salmon from the water and dry it with paper towels.
Grease half of the baguette with a mixture of mayonnaise and sour cream.
Sprinkle one half, the bottom, with grated cheese so that the cheese reaches the edges.
Place the salmon pieces in a row on the bottom half of the baguette, on the cheese.
Sprinkle with salt, pepper, lemon zest and Provencal herbs.
Cover with the top half and smear the whole baguette with sour cream mixture from the sides and top.
Transfer to a baking sheet and bake in a preheated oven for 25-30 minutes.
Remove from the oven.
Cover the baguette with a towel and cool for 15 minutes.
Cut into slices and serve.
Enjoy IT!
