Canape with Salmon, Cheese, and Quail Eggs
by Editorial Staff
Canapes are designed to serve as an aperitif, that is, to warm up the appetite before the main meal. They can be made with almost any ingredient in the refrigerator. This small appetizer is made from quail eggs, salmon, and cream cheese.
Ingredients
- Quail eggs – 8 pcs.
- Salmon or lightly salted trout – 80 g
- Curd cheese Almette – 70 g
- Rye bread – 50 g (4 slices)
- Dill – 2-3 branches
Directions
- Place the cream cheese in a small deep container, finely chop the washed and dried dill there. Mix the cheese and dill with a spoon. To facilitate the process, you can mix cheese with dill right in the package.
- Boil eggs in boiling water for 6-7 minutes and refrigerate. Shell the quail eggs.
- Cut the salmon into 8 pieces, according to the number of canapés.
- Cut the rye bread into thin squares and dry in the oven. It is better to cut off the crusts.
Place a slice of lightly salted salmon or trout on each slice of bread. - Next, carefully use a spoon or a culinary syringe to layout the cream cheese with herbs.
Secure the top with a skewer with a quail egg.
- Place all salmon canapes on a nice plate lined with fresh lettuce leaves.
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