Smoked Salmon and Farmer’s Cheese Canapés

1. 1 Baguettepack 250 g ≈ $1.50 40 g
2. 2 Cream cheesepack 140 g ≈ $1.80 25 g
3. 3 Lightly salted salmonpack 200 g ≈ $9.00 30 g
4. 4 Cucumbers≈ $3.67 per kg 25 g
5. 5 Dillpack 50 g ≈ $1.80 2 g
6. 6 Lemon≈ $4.65 per kg 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice baguette¹ into 1cm-thick rounds (3–4 per person) and, if desired, toast lightly³ in a toaster or dry skillet for 3 minutes.

2. Cut cucumber⁴ into thin rounds, slice smoked salmon into pieces matching the bread, and separate dill⁵ into sprigs.

3. Spread a 3–4mm layer of farmer’s cheese on each bread round.

4. Place a cucumber⁴ round on top, then a salmon slice, rolling it slightly into a wave; garnish with a dill⁵ sprig and a drizzle of lemon⁶ juice.

5. Arrange in a single layer on a platter and serve immediately, or cover with film and refrigerate for up to an hour.