Canape with smoked sockeye and curd cheese

Recipe "Canapés with smoked sockeye and curd cheese":

Canape with smoked sockeye and curd cheese

Ingredients

  • black Borodino bread - 150 g (4 pieces about 0.8 cm thick)
  • smoked sockeye salmon fillets - 100 g (with a piece or slice)
  • creamy curd cheese Almette - 75 g
  • Fresh arugula for decoration - 12 leaves
  • white or black sesame seeds for decoration (optional) - a little seed
  • plastic or wooden skewers for canapes - 12 pcs.

Step by step recipe for cooking

Step 1

Canape with smoked sockeye and curd cheese

If you have purchased a whole brick bread, cuthe scorched crust and crumb of the edge and cut into slices about 0.8 cm thick. If you have finished cutting, it is also desirable to remove her too burnt crust, not bitter to canapés.

Step 2

Canape with smoked sockeye and curd cheese

The package with the fish (if it is a vacuum) and a jar ofcheese curd (to be airtight) wash with warm water and mild soap, to remove them from bacteria (ie. k. the ingredients in this dish not subjected to heat treatment). Green arugula and rinse with warm, then cool under running or filtered water and pat dry on paper towel.

Step 3

If you bought the fish fillets in one piece, cut them into thin slices with a sharp knife.

Step 4

Canape with smoked sockeye and curd cheese

Take one slice of bread prepared, lubricate it with curd cheese tightly Put it 1/4 the total amount of fish needed by prescription, and press gently with her hands.

step 5

Canape with smoked sockeye and curd cheese

The second slice of bread and lubricate the curd cheese and cover them (buttered side down) the first fish sandwich, hold hand.

step 6

Canape with smoked sockeye and curd cheese

Lubricate the top of the second slice of bread, cheese and cottage cheese tightly Put it another 1/4 of fish (preferably to form an even layer without voids).

step 7

Canape with smoked sockeye and curd cheese

With a sharp knife cut from the resulting multi-layer sandwich rough edges protruding fish slices (for a more accurate type of future canapés), and then cut it into six equal parts.

Step 8

Canape with smoked sockeye and curd cheese

Decorate each canape with sesame seeds(Optional) and a leaf of arugula and transfer to a serving plate snack. With the remnants of the ingredients for another six canapés do the same, as described above.

Step 9

Canape with smoked sockeye and curd cheese

Before filing remove canapés in a cool place (inrefrigerator or on the balcony, when the outside temperature is not above 12-15 ° C), closing them on top of the food with plastic wrap. Just before serving, remove the tape and insert into each canapes on skewers. Bon Appetit!

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