Ingredients
- 300 g salmon fillet pulp
- 60 g smoked salmon
- 60 g robiola
- 12 slices of bread
- 6 milk rolls
- sugar
- Tabasco sauce
- salt
For the recipe of the mini gourmet panettone, chop the fresh salmon pulp into a tartare with a knife, collect it in a bowl, season with a teaspoon of sugar, one of salt and a few drops of Tabasco; mix well and marinate in the fridge for 1 hour. Also chop the smoked salmon with a knife.
Obtain 12 discs (ø 6 cm) from the slices of bread and cut the sandwiches into 3 layers. Mix the minced smoked salmon with the robiola and the marinated salmon; distribute this filling on the layers of milk bread and bread, keeping the caps aside.
Make 6 mini panettone, alternating the layers of milk bread with 2 discs of bread, close them with the caps and stop them with a stick. Keep them in the refrigerator until ready to bring them to the table.
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