It used to be a luxury, but today salmon is available in supermarkets and also on ours dining tables. These canapés are definitely a treat, and they combine perfectly with a glass of cold champagne. Bon appetit and cheers! 🙂
Cut the corn baguette into slices of about 1.5 cm thick and fry them in a little bit of olive oil, or coat them with a little olive oil and warm in oven. Rub the warm slices with a garlic, then apply to the middle of each slice a large amount of Fresh Pâté spread from salmon fillets with a spoon or dressing bag. Put a piece of smoked salmon fillet over the spread, and on the edges of the baguette, around the spread, put the pre-chopped and mixed vegetables and spice – tomato cubes, rocket (shallot) and caper.
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