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Classic Christmas Salmon Canape Review

by Amercook Spain
- By Pablo González, 2 Michelin star chef

What do you think if we give the classic a spin salmon canape of our Christmas dinners?

The salmon canape a classic that has become a hits of our tables due to its easy preparation and its rich flavor. Today we wanted to give it a modern twist with which we will get a magnificent, different and fresh canapé with a flavor that will surprise our guests.




- For the base from this canapé we have chosen a bread brioche which is made from butter. 

- Step 1: We cut the bread into squares the size that fits into our mouths in a single bite, removing the edges. Once cut we place them on a plate.

Step 2: For the butter caviar substitute we temper the butter until it is ointment, we place it in a blender glass or in a food processor and add the caviar substitute. Blend until we get a homogeneous mixture and the butter emulsifies (almost like aioli). This way we will be able to give it flavor and a smooth and very pleasant texture.

Step 3: For salmon We will use the part of the fresh salmon loin, which we will freeze previously to avoid problems with anisakis. We cut the salmon into slices 0,5 cm thick and sized to fit into bread that we have cut before.

Step 4: We cut with the knife into sheets the nori seaweed typical sushi that they sell in any supermarket so that it is in the form of noodles, as fine as we can. 

Step 5: Now we only have to assemble our canapé with which we have merged several cultures such as Asian and French. We place the salmon on the bread brioche, we put the emulsified butter on the salmon and we finish by placing a few nori seaweed noodles.

And that easy in five steps we have this super canape so delicate but great flavor!


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