Ingredients for twenty canapés :
– 4 Breton buckwheat pancakes
– 2 slices salmon
– 1 knob Bordier butter
– 150 g mascarpone cheese
– 1 bunch Terroirs d’avenir chives
– 2 teaspoons capers
– 1 organic lemon
– salt and freshly ground pepper
Recipe:
– Preheat oven to 150-C
– Melt the butter and brush all the patties with the butter.
– Cut out small circles using a cookie cutter.
– Place the circles on a thin, conical support (e.g. a small rolling pin, a rolled silicone sheet, a tube of aluminum foil…).
– Bake for 20 min and leave to cool.
– While cooking, prepare the garnish: mix the mascarpone with the chopped chives, salt and pepper. Zest 3/4 of the lemon and mix.
– Garnish each chip with a piping bag or spoon. Cut salmon into wide ribbons and roll into chiffonade. Arrange on each tile.
– Garnish with chopped chives, capers and lemon zest.
