For the trout baguette, cut the stick baguette in half and slice horizontally. Toast in the oven.
In the meantime, mix the horseradish with the crème fraiche and season with salt and pepper.
Remove the toasted baguettes from the oven and spread with the horseradish mixture.
Top with the asparagus and trout fillets.
Serve the trout baguettes immediately garnished with lemon slices.
Preparation Tip:
If you like dill, you can add it to the kraut sauce for the trout baguette.
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