Tapas with Cold-Smoked Salmon

Serves: 10


Cold-smoked salmon tapas

  • 2dl cold-smoked salmon
  • 3dl double cream
  • Salt
  • White pepper
  • Lemon juice
  • 4 slices of Malax Loaf

Crusted Goat-Cheese

  • 300 g soft goat-cheese
  • 1 small clove of garlic
  • black pepper
  • 3 slices of Malax Loaf

Fried Duck Liver Toast

  • 300g duck liver
  • 5 slices of Malax Loaf
  • Black pepper and salt


Cold-Smoked Salmon Tapas

Cut the salmon into cubes. Put the cubes in a blender and mix until smooth.
Add 1 dl of cold cream and mix carefully in a blender. Make sure not to
separate the fat. Beat the remaining cream (2 dl) until soft and season
with white pepper. Turn the whipped cream carefully in the salmon mix.
Add salt if needed, and add a dash of lemon juice. Chill the mousse in a
refrigerator for about one hour. Cut thin slices of Malax Loaf in a slicing
machine (20 slices) and let them dry in an oven, 50°C, for about 30 minutes.
Form ovals out of the mousse, using spoons. Place an oval between two
dried bread slices.
Tapas is ready to be served.

Crusted Goat-Cheese

Blend goat-cheese and crushed garlic clove in a mixer and season
with black pepper.
Crumb Malax Loaf in a blender. Roll a goat-cheese ball in your hands
(you can choose the size), and roll in bread crumbs.

Fried Duck Liver Toast

Cut duck liver into discs of about 30 g each. Season with salt.
Trim the crust off the bread and split the slices of bread.
Fry the duck liver discs on a pan – first put them on a cold
pan and then start heating up.
Fry the bread slices on the same pan. Place duck liver on
the slices. Season with black pepper.