Canape with smoked sockeye salmon and curd cheese
I literally fell in love with this cold appetizer as soon as I tried it: tender, salty-smoked red fish with juicy creamy curd cheese on fragrant black Borodino bread, tinted with bitterness of fresh arugula ... Truly, just an amazing combination of colors and tastes! Prepare them for a romantic dinner or a buffet table. Hope you enjoy it as much as I do! PS Fish is one of the main components of this appetizer; the overall impression of the dish depends on its taste. Try to choose one that is naturally smoked, without the addition of artificial flavors (like liquid smoke) and extra preservatives (as evidenced by the short shelf life). But don’t let the unusually rich bright red color of sockeye salmon meat bother you: it differs from other fish of the salmon family in this way, since in the natural environment it is more fond of special, carotenoid-rich small crustaceans-kalanids. By the way, the second name of sockeye salmon is “red”, however, the fish got it not for the color of the meat, as one might think, but for the scarlet “wedding outfit” during spawning.
Ingredients
Servings 12 pcs- black Borodino bread - 150 g (4 pieces about 0.8 cm thick)
- smoked sockeye salmon fillet - 100 g (piece or slices)
- creamy curd cheese Almette - 75 g
- fresh arugula for decoration - 12 leaves
- white or black sesame seeds for garnish (optional) - some seeds
- plastic or wooden skewers for canapes - 12 pcs.
Cooking
Step 1
If you purchased bread with a whole brick, cut off the burnt crust and edges from it and cut the crumb into slices about 0.8 cm thick. If you already have sliced \u200b\u200bready, it is also advisable to remove too burnt crusts from it so that the canapes do not taste bitter.
Step 2
Wash the fish packaging (if it is vacuum-sealed) and the jar of curd cheese (must be airtight) with warm water and a little soap to remove germs from them (because the ingredients in this dish are not cooked). Rinse arugula greens with warm, then cool running or filtered water and dry on a paper towel.
Step 3
If you bought the fish fillet in one piece, cut it into thin slices with a sharp knife.
Step 4
Take one prepared slice of bread, brush it with cream cheese, put ¼ of the total amount of fish required according to the recipe on it tightly and lightly press it with your hands.
Step 5
Also brush the second slice of bread with cottage cheese and cover it (smeared side down) with the first fish sandwich, press it with your hand.
Step 6
Brush the top of the second slice of bread with the cream cheese and place another ¼ of the fish firmly on top of it (preferably an even layer with no voids).
Step 7
With a sharp knife, cut off the uneven protruding edges of the fish slices from the resulting multi-layered sandwich (for a neater look of future canapes), and then cut it into six identical parts.
Step 8
Garnish each canape with sesame seeds (optional) and an arugula leaf and transfer to a serving plate. With the rest of the ingredients for another six canapes, do the same as described above.
Step 9
Before serving, put the canapes in a cool place (in the refrigerator or on the balcony, if the temperature outside is not higher than 12-15 ° C), covering them with plastic wrap on top. Immediately before serving, remove the film and stick a skewer into each canapé. Enjoy your meal!