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Smoked salmon
canapes with Mascarpone
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1/3 cup
unsalted butter, softened
1/3 cup snipped chives
1/2 pound thinly sliced smoked salmon
1 cup mascarpone cheese |
3
tablespoons chopped dill
36 (1 inch) rounds whole-wheat or pumpernickel bread
Dill sprigs |
- Combine butter
and chives.
- Roll bite-size pieces of smoked salmon into 1-inch-high cone shapes.
- Stir mascarpone cheese with chopped dill until fluffy.
- Fit pastry bag with fine tube.
- Fill pastry bag with dill cheese..
- To assemble, spread chive butter on bread rounds.
- Place rolled salmon cones upright on bread rounds.
- Pipe dill cheese into center of each cone.
- Garnish with small dill sprigs.
- Can be made few hours in advance and refrigerated.
- Before serving, let stand briefly to remove chill.
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