RYE CROSTINI WITH ROBIOLA CHEESE AND SMOKED SALMON
Easy and quick: rye crostini, robiola cheese and smoked salmon, a fish-based appetizer ideal to serve as an entrée in lunches and dinners with friends and relatives but also perfect to enjoy for a quick dinner after work! These are toasted bread croutons with a robiola cream flavored with pink pepper, lemon zest and chopped parsley and finally smoked salmon that completes. To make rye croutons with smoked salmon and robiola I used Sockeye Lox Retail Package (Frozen), a smoked salmon on beech wood with guaranteed quality, processed fresh to never frozen in any of the processing phases. If you don't like robiola, you can replace it with other cheese such as ricotta or goat cheese that go very well with smoked salmon.
Ingredients
90 g smoked salmon 200 g robiola cheese2 slices rye bread (or more depending on size)pink pepper to tastelemon zest to taste1 sprig parsleyfine salt to taste
Preparation
Prepare the robiola cream: in a bowl, work the robiola with a spatula so as to make it creamy. Add the ground pink pepper, lemon zest and chopped fresh parsley. Add salt to taste. Cut the rye bread into slices about 1 cm thick and toast it in a toaster or in the oven, at 200 °C in static mode for 15 minutes or again in a pan on both sides. Put the robiola cream in a syringe with a star nozzle or a pastry bag, make tufts on the surface covering the entire slice. With the smoked salmon, make roses and gently place them on the robiola cream. Decorate with a few parsley leaves and serve.
Easy and quick: rye crostini, robiola cheese and smoked salmon, a fish-based appetizer ideal to serve as an entrée in lunches and dinners with friends and relatives but also perfect to enjoy for a quick dinner after work! These are toasted bread croutons with a robiola cream flavored with pink pepper, lemon zest and chopped parsley and finally smoked salmon that completes. To make rye croutons with smoked salmon and robiola I used Sockeye Lox Retail Package (Frozen), a smoked salmon on beech wood with guaranteed quality, processed fresh to never frozen in any of the processing phases. If you don't like robiola, you can replace it with other cheese such as ricotta or goat cheese that go very well with smoked salmon.
Ingredients
90 g smoked salmon
200 g robiola cheese
2 slices rye bread (or more depending on size)
pink pepper to taste
lemon zest to taste
1 sprig parsley
fine salt to taste
Preparation
Prepare the robiola cream: in a bowl, work the robiola with a spatula so as to make it creamy. Add the ground pink pepper, lemon zest and chopped fresh parsley. Add salt to taste. Cut the rye bread into slices about 1 cm thick and toast it in a toaster or in the oven, at 200 °C in static mode for 15 minutes or again in a pan on both sides. Put the robiola cream in a syringe with a star nozzle or a pastry bag, make tufts on the surface covering the entire slice. With the smoked salmon, make roses and gently place them on the robiola cream. Decorate with a few parsley leaves and serve.
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