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An appetizer from Chef FABBRI

An appetizer from Chef FABBRI, Prescriptions, Any category, Appetizers, Any kitchen, European cuisine, Cold snacks, Festive snacks, Fourschette

Ingredients portion 12

Filadelfia cheese 250 g

Lightly salted salmon 300 g

Strawberry Jam 70ml

Rye bread 200 g

Red caviar 50g

Cooking instructions 20 minutes

1 Prepare all the ingredients.

2 Spread a very thin layer of olive or strawberry jam on each Biscofrisa.

3 Then cover with Philadelphia cheese and put the thinly sliced salmon in, as pictured.

4 Decorate with red caviar and a small sprig of herbs.

Recipe tip As the number of appetizers and everyone’s personal preferences vary, the weight of the ingredients may vary.

Vanilla panna cotta

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .