¡Buenas noches amigos!
Three weeks ago was the baptism for my son Christopher and I made this quick canapé. My guets enjoyed it and I promised them to post the recipe. Please make it at home, it is very easy to make and very refreshing, especially in the summer time.
Olive tapenade, smoke salmon and cucumber Canapé
1 European cucumber
4 ounces of smoke salmon
1 can of black olives
1 clove of garlic
1 tablespoon of shallots or scallions
1 tablespoon of lemon juice
2 anchovy’s fillet (optional)
Salt and black pepper
Cut the cucumber in bias and refrigerate (make sure the cucumber is cold). Cut the salmon about 1 to 1 ½ inches square and refrigerate until needed.
For the olive tapenade:
In a food processor mix the black olives, garlic, shallots, lemon juice, olive oil, parsley, anchovies, salt and black pepper to taste.
The presentation and garnishing:
Top the cucumber with the olive tapenade and place the smoke salmon on top. Garnish with a little bit of the parsley and ready. Enjoy!
This post is also available in: Spanish