Smoked salmon and mozzarella, fragrant basil to flavor these two ingredients into a fine appetizer.
A light, green salad, an avocado dip and slices of toasted bread accompany it to balance the oily taste.
A light, green salad, an avocado dip and slices of toasted bread accompany it to balance the oily taste.
| work: 20′ | time: 12h:20′ | easy: |
Ingredients (6 servings)
|
In a small bowl, add the lemon juice, olive oil, salt and pepper. Spread a transparent membrane in a form 15×10×8cm/ 5.9″×4"×3.1″. Use a brush to spread a thin layer of lemon-oil mixture. Cover the the form, sides and bottom with thin slices of salmon brushing with lemon-oil mix. |
 Wash and wipe the basil leaves. Lay a layer of mozzarella slices and spread over a few basil leaves. Brush with lemon-oil. |
Cover the salmon with basil leaves. Repeat, until you run out of ingredients. |
At the end, use the excess transparent film to cover the form. |
 Place a heavy object (e.g. 1 milk box), which pushes the layers of salmon-mozzarella and refrigerate overnight. |
The next day, when we want to serve, roll over the form onto a platter. Remove the transparent film.Serve with a salad and an avocado dip, bathed in a vinegraitte sauce (2 tbsp oil, 2 tbsp vinegar, 1 tsp Mayonnaise, salt and pepper). Toast slices of bread and enjoy a delicious appetizer.
Accompanied by a good white wine.
Try it. It is ideal for a festive table.
