A suggestion for a delightful (New Year's) appetizer could be these small toasted breads with ricotta and salmon salad with capers and dill.
Recipe for small toasted breads with ricotta and salmon salad
A suggestion for a delightful (New Year’s) appetizer could be these small toasted breads with ricotta and salmon salad with capers and dill.
Crispy and creamy in perfect harmony. Delicious with a glass of bubbly as a welcome, as a quick starter, or as part of a tapas arrangement.
They are easy to make and taste wonderful.
The salmon salad can be made in advance, and then it’s just a matter of toasting the bread, spreading the salad on, and serving when it’s time.
The salmon salad is also wonderful on rye bread, in sandwiches, or on a bed of green salad.
Servings: people
Small toasted breads with ricotta and salmon salad
A suggestion for a delightful (New Year's) appetizer could be these small toasted breads with ricotta and salmon salad with capers and dill.
Ingredients
- 4 slices Sandwich Bread or French bread
- 125 gram Hot smoked salmon I used the one with pepper
- 12 gram Sour Cream
- 14 gram Mayonnaise
- 18 gram Capers
- 2.5 gram Lemon Juice
- 2.5 gram Dijon Mustard
- 2 gram Dill fresh and chopped
- Salt and Pepper
- 60 gram Ricotta can be replaced with plain cream cheese
Instructions
- Remove the skin from the salmon and flake the meat – put it in a bowl.
- Add crème fraîche, mayonnaise, capers, lemon juice, Dijon, and dill – mix well.
- Season to taste with salt and pepper.
- Toast the bread either in a toaster or in a pan with a bit of butter.
- Cut each bread into 4 small squares and top them with ricotta and salmon salad.
- Finish with a small pinch of dill – serve