Canapé with Salmon Mousse and Chives

Ingredients for cooking
  • 3 slices of white bread suitable for tramezzino
  • 100 gr Trevalli Primizia
  • 200 gr smoked salmon
  • 70-75 ml Hoplà for whipping and cooking sugarless
  • Lime peels
  • Chives
  • Red currant
  • Salt, black pepper

Mousse: blend the smoked salmon with the Trevalli Primizia and the Hoplà for whipping and cooking sugarless. Add salt and black pepper to taste and season with chives and grated lime peels.

Cut the tramezzino bread in small squares and discs. Put the mousse in a pastry bag and squirt it on each canapé. Decorate with chives and red currant and serve.


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