Salmon and cod hearts

Voilà a perfect appetizer for a romantic dinner!

You need:

– Slices of sandwich loaf

– 1 packet smoked salmon

– 1 steak cod

– cheese spread (like Philadelphia)

– parsley

– extra virgin olive oil

– salt and black ground pepper

– lemon

To make the stock:

– parsley

– 1/2 stick celery

– 1/2 carrot

– whole peppercorns

– some cloves

– 1 leaf bay

– a bit of rosemary

– 1/4 onion

– 1 garlic clove

– salt


Cod hearts

Prepare a stock with 700 ml of cold water, some parsley, 1/2 stick of celery, 1/2 chopped carrot, 3 whole peppercorns (I use the rose one), 4 cloves, 1 leaf bay, a little bit of rosemary, 1/4 of onion, 1 garlic clove and salt. Put the cod into it and let it boil for 20 minutes, until the cod is cooked. (You can filter the stock and use it to make a seafood risotto as main course, or freeze it for a later use).

Take away the cod from the stock and let it cool down. Meanwhile, toast a bit the slices of bread.

When the cod is quite cool, put it into a blender with some parsley, a bit of extra virgin olive oil, salt and ground pepper. Mix it all and taste until it’s right of oil, salt and pepper.

Take the toast and cut them into hearts, using an hearth-shaped cookie cutter. Spread the cod cream over the hearts and cover with another hearth.

Salmon hearts

Cut other bread hearts, spread them with the cheese spread. With the same cookie cutter, cut some smoked salmon hearths. I used 2-3 slices one upon the others to cut the hearts. Put the salmon hearts over the bread and cheese hearts. Put over them some drops of lemon juice, if you like.


Dispose the hearts in a plate and serve it. Perfect with a glass of Spumante!




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