Salmon and cheese canapés
Compact and soft rolls based on smoked salmon and creamy fresh chive cheese arranged on rye bread squares: these are the composition of these colorful and fresh salmon and cheese canapés, a colorful, fresh and tasty aperitif!
INTRODUCTION
These salmon and cheese canapes are fresh, colorful and versatile, ideal for serving as an aperitif with friends, a brunch or a buffet, but also for a great occasion.
In this delicious recipe, rye bread welcomes delicious rolls of smoked salmon and fresh cheese flavored with chives and filtered lemon juice: ingredients that together prove to be on the palate as a pleasant and tasty balance between consistencies and flavors.
When you want to prepare these salmon and cheese canapés, you will have to consider the cooling time in the refrigerator for at least 12 hours: only in this way will you get very compact and easy to cut rolls, to be placed on the slices of bread spread with a light layer of cheese .
A quick and simple preparation to offer your guests appetizing and original canapés. If you like the idea, you can possibly prepare a mix of finger food to accompany these salmon and cheese canapés, such as croutons, croquettes or appetizers. Enjoy your meal!
1-
In a bowl, cream the fresh cheese together with the chopped chives and two tablespoons of filtered lemon juice. Season with pepper and stir to mix.
2-
Spread a sheet of food film on the work surface and place 100 g of salmon slices on it to form a sort of rectangle. Sprinkle with a part of the cream cheese previously prepared and leveled with the back of a teaspoon.
3-
Roll up the salmon proceeding from one short side to the other and wrap it tightly in the film to obtain a cylinder. Stop the edges with two clips and place in the refrigerator. Proceed in this way with the remaining ingredients, preserving a small amount of cheese. Let it rest in the refrigerator for at least 12 hours.
4-
After this time, remove the two cylinders of the film and cut them with a very sharp knife into slices about 1-2 cm thick. Cut the slices of bread so as to obtain 12 squares of sufficiently large dimensions to contain the salmon rolls. Spread with a veil of the remaining cheese and complete with the slices of salmon. Serve immediately.
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