Salmon Bites

Bocadillos-de-salmon-2

These hors d’oeuvres feature salmon, which is an important source of DHA. This molecule contributes to the proper functioning and development of the brain. Salmon also contains omega-3, which helps to lower cholesterol and triglycerides levels. The plate is finished off with capers, which give a touch of aroma, flavor, and a very characteristic color.

Ingredients

  • 1 loaf of cocktail rye bread.
  • 200 g (7 oz) of sliced smoked salmon.
  • 150 g (5 oz) of cream cheese.
  • 30 ml (2 tablespoons) of whipping cream.
  • 20 ml (1.5 tablespoons) of white wine.
  • Salt and pepper to taste.
  • 30 g (1 oz) of capers.
  • 120 g (4 oz) of asparagus.
  • 80 g (3 oz) of canned red peppers.
  • 2 tablespoons of Nutrioli® oil.
    Valor nutritivo por porción

  • 222 kcal
  • 16g Fats
  • 11g Proteins
  • 18g Carbohydrates

Directions

  1. Wash and disinfect the ingredients.
  2. Place the cheese, wine, and cream in a container, beat uniformly, and add salt and pepper to taste.
  3. Cut the salmon with cookie molds, doing the same for pieces of bread. Place a little bit of spread on the bread and put a portion of salmon on top. Decorate with a piece of cheese and set aside to refrigerate.
  4. Put a half-liter (1 pint) of water to boil. Once boiling, add the Nutrioli® oil and incorporate the asparagus. Cook for two minutes at boiling and shock with icy water.
  5. Cut off the tips of the asparagus, decorate the hors d’oeuvre with capers and peppers, and keep refrigerated until serving.


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