I served two starters at my latest dinner party and this dish was the first of them. Smoked Salmon and Ricotta Canapés were a manipulation of a recipe from the Russell Norman cookbook Polpo, which focused on Venetian cuisine. That being said, the only real addition here is the addition of ciabatta bread, providing a bit more substance to the dish as well as making it a bit easier to present.
- 16-24 slices Smoked Salmon (if you are buying in packs and not over the fishmonger’s counter, buy 2 standard size packs – this will be more than enough)
- 250g Ricotta Cheese
- 1 tbsp Dill, plus extra for garnish
- 4 Lemons (1 for the cheese filling, 3 for garnish)
- 1 large loaf Ciabatta, halved horizontally and cut into small squares
Makes 16-24 canapés
Preparation Time: 30 minutes (approximate)
- Place the Ricotta, juice of 1 Lemon and the Dill in a bowl and mix well.
- Halve the Ciabatta horizontally and then cut into evenly-sized squares.
- Slice the Smoked Salmon into strips of no longer than 5cm and no wider than 3cm.
- Spoon a small amount of the Ricotta mixture onto the Salmon and wrap. Place onto a square of Ciabatta and fasten with a cocktail stick. Repeat until you have used up all of your Ricotta mixture and/or Salmon.
- Garnish with wedges of the extra Lemons and a generous sprinkling of extra Dill.