Usuba
Canapés with salmon and cream cheese
An elegant appetizer on rye bread with delicate cheese cream, lightly salted salmon, and fresh cucumber. A perfect dish for a festive table.
- Total
- 30 min
- Standard serving
- 208.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Peel the cucumber and remove the seeds, chop finely. Chop the dill.
- 2
Step 2
Squeeze the juice from half a lemon, add 100 ml of warm water. Dissolve 1 tablespoon of gelatin in it, stirring constantly until completely dissolved.
- 3
Step 3
In a blender bowl, whisk together cream cheese, cream, cucumber and dill. Add dissolved gelatin and whisk again. Place the mixture in the refrigerator.
- 4
Step 4
Cut rye bread into pieces of any shape — round, square, or rectangular.
- 5
Step 5
Slice the lightly salted salmon into thin slices.
- 6
Step 6
Spread cheese cream on each piece of bread, top with a slice of fish. Garnish with lemon zest and fresh herbs.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
