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Appetizers: FISH

CANAPÉ AL SALMONE Salmon Canapés

Mail this recipe to a friend!	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	See Also:      Cheeses      Parmigiano Reggiano® DOP      Vegetables      Oliva da Tavola La Bella Della Daunia DOP      Breads & Cereals      Pane Casareccio di Genzano IGP      Wine Pairings      Bianco di Custoza DOC      Fiano di Avellino DOCG      Gavi or Cortese di Gavi DOCG      Martina or Martina Franca DOC      Orvieto DOC      Prosecco di Conegliano-Valdobbiadene DOC      Soave DOC      Soave Superiore DOCG      Vermentino di Gallura DOCG      Vernaccia di Oristano DOC
	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 canapé Serves 4-6

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BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

ACCHIUGHE IN PASTELLA   ACCHIUGHE MARINATE   ACCIUGHE SOTTO SALE   CALAMARI FRITTI   CANAPÉ AL SALMONE   CANAPÉ ALLE OLIVE NERE E ACCIUGHE   CAPPON MAGRO   CARPACCIO DI PARMIGIANO REGGIANO AI GAMBERETTI   CIECHE FRITTE   CONDIGGION   CRISPEDDI   FRITTELLE DI BIANCHETTI   GAMBERI E CANNELLINI ALLA TOSCANA   INSALATA DI BIANCHETTI   INSALATA DI FRUTTI DI MARE   INSALATA DI POLIPETTI   INSALATA DI TONNO E FAGIOLI   PESCE IN CARPIONE   PESCESPADA NEL PANE PROFUMATO ALLE ERBE   SARDELLE IN SAOR   TONNO SOTT'OLIO

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