lightly smoked salmon works best in this mild combination.) 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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