Cold Smoked Salmon with Dried Figs and Morbier Cheese


Cold Smoked Salmon with Dried Figs and Morbier Cheese

salmonfigs2Each bite of these delicious canapés is a wonderful mix of sweet, salty and creamy.  Any soft cheese will do but I love the texture of the Alpine Morbier.

 These are great served cold, or if you prefer, you can warm them through in the oven, allowing the cheese to melt.

Ingredients

  • 1 packet of RR. Spink & Sons Cold Smoked Salmon
  • 12 dried figs
  • 100g of Morbier or any other soft cheese such a s Brie or Cambazola
  • 12 small sprigs of rosemary, washed and dried

Method

Take each fig and flatten with the palm of your hand.

Then cut the Morbier into 2cm by 1cm sticks. Place a slice of the cheese onto each fig. Cup the fig to almost envelop the cheese.

Slice the cold smoked salmon into strips. Place a piece of salmon on top of each fig. Garnish with sprig of rosemary.

Serve as they are or pop into a 180C (fan-assisted) oven for 8 minutes, or until the cheese just starts to melt.

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