Appetizing loaf

Preparation:

Preparation: Cut the loaf in half lengthwise. Crush the garlic and put it with the oil and vinegar in a jar with a screw lid. Close and shake to emulsify well. Distribute the dressing on the breadcrumbs. Skin and bone the trout and divide it into four fillets. Place half of it on the bread. Shell and chop the hard-boiled eggs and distribute them on the trout fillets. Peel the cucumber piece and slice it finely. Cover the chopped egg with the cucumber slices. Sprinkle with the chopped dill and finish with the other half of the trout fillets. Close with the other half of the bread and press. Divide the baguette in two and wrap the two parts separately in plastic wrap. Place them on a cutting board and cover them with another. Stack a weight to crush the bread and place in the fridge for a couple of hours. Cut into diagonal slices and serve as an appetizer or as an aperitif before sitting down on the table. Recommended wine: Dolcetto.