Have you tried this fish recipe yet?
Mix crème fraîche with pepper, juice of one lemon, salt, cayenne pepper and Worcester sauce. Rinse and dry the cress, chop the leaves and mix into the sauce with the crab tails.
2. slice baguette lengthwise, but do not cut through, and unfold. Place the rinsed, patted dry lettuce leaves on both halves and top with the salmon slices. Rinse the cucumber, cut into very thin slices and place on top of the salmon slices. Then spread the shrimp mixture evenly on top and gently press the bread together. Using a very sharp kitchen knife, cut the baguette diagonally into 4 pieces and bring to the table on the spot.
quickly: Bistro Kitchen