Ingredients
- 450 g robiola
- 80 g smoked salmon
- 12 peeled and boiled prawns
- 12 cream puffs ready
- 3 slices of pumpernickel
- chives
- barbini of fennel
- extra virgin olive oil
- pepper
For the recipe of puffs and salmon and robiola canapés, finely chop the salmon, using a good kitchen knife. Put the robiola in a bowl, work it with 2 tablespoons of oil, then add a minced pepper, the salmon and a few rows of chives cut into tiny pieces.
Mix all the ingredients well until you have obtained a soft and homogeneous mass. Cut the slices of bread from each of 4 disks (12 in total). Transfer the mixture of robiola and salmon to a pastry bag with a smooth nozzle. Fill the 12 cream puffs with about half of the mixture. Squeeze the remaining on the 12 canapes of black bread. Garnish the latter with the prawns. Arrange the two types of appetizers on a suitable dish, place a fennel barbina on each tart and serve.
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