First prepare the béchamel: melt the butter over the heat, add the flour, then slowly add the milk already hot. Season with salt, pepper and nutmeg and thicken but without having a very thick béchamel sauce.
Blend together with mayonnaise, well drained tuna, parsley, anchovies and a pinch of salt.
To create the small candle, spread the tuna filling on a slice of bread for sandwiches and roll it rather tightly.
To create the medium and long candle, you will have to add the other slices of bread two by two, overlapping them slightly for the long one and overlapping them half for the medium candle. Roll out with a rolling pin to make the slices stick together, then spread with stuffing and rolled up.
If you think the candles open, roll them tightly with the cling film and let it rest in the fridge for at least half an hour.
For decoration, place the candles directly on the serving dish, bringing them together: the longer ones behind, the shorter ones in front.
With a sharp knife, shape the 3 flames using the clean pepper and put them on the same number of toothpicks.
At this point you can proceed with the decoration: let the béchamel now warm down on the rolls of bread, pour a little at a time, so that you run sideways imitating the drops of wax melted on a candle.
Add the flames gently and place in the fridge until ready to serve.
Here is your centerpiece of salted candles, ready for the Eve table!
TAGS: Salted Candles Recipe | How to prepare salted candles Salted candles recipe
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