- 4 ounces smoked salmon
- 6 tablespoons sweet butter
- 1/3 cup freshly grated Parmigiano-Reggiano®
- 1 tablespoon lemon juice
- 6 pitted black olives, sliced in half
- 12 slices bread, 1/2 inch thick, 3 to 4 inches wide
How to make Canape’ al Salmone:
Put all the ingredients (except the olives) in a food processor or blender and spread on a slice of bread.
Garnish by placing a black olive in the center of each canape’.