Description

These smoked salmon tombstones are an original and delicious appetizer, perfect for a Halloween table! The combination of black rye bread, cream cheese, mustard and salmon is simply irresistible. I prepare them every year for my Halloween party and they are always a success. The recipe is very simple and quick to make with the Thermomix®. They can also be prepared in advance and decorated just before serving. Go ahead and try them, you will love them! You can use different types of bread and decorate with fresh herbs for an extra touch of flavor.

Ingredients (6 ingredients)

300 g German black type whole rye bread (pumpernickel)

250 g Spreadable cream cheese

100 g Dijon mustard

150 g Smoked salmon

1 pinch Ground black pepper

1 al gusto Green leaves or sprouts

Preparation (6 steps)

Bread preparation

Place the slices of bread in pairs and cut the side edges. Reserve the scraps for another preparation. Cut rectangles in the shape of a tombstone of the desired size, making sure they have similar dimensions but are not identical. The Thermomix is not needed for this step.

Preparation of the cream cheese

Group the bread rectangles in pairs. Spread one of the faces with mustard and the other with cream cheese. Add ground black pepper to taste. The Thermomix is not needed for this step.

Filling the sandwiches

Spread the sliced smoked salmon over the cream cheese and close the mini sandwiches. The Thermomix is not needed for this step.

Preparation of the pastry bag

Fill a pastry bag or freezer bag with the remaining cream cheese. Remove as much air as possible and cut a small opening in one corner. The Thermomix is not needed for this step.

Decoration of the tombstones

Decorate the tombstones with the cream cheese, forming a border on the front and drawing the initials 'RIP' in the center. The Thermomix is not needed for this step.

Final presentation

Cover a platter with green sprouts or germinated sprouts and carefully place the formed canapés. The Thermomix is not needed for this step.

Finished cooking? Great! 🎉

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About this recipe

The "Smoked Salmon Tombstones with Cream Cheese and Mustard" are a fun nod to the Halloween tradition, a way to bring the festive spirit to the appetizer table. The idea came about a few years ago, looking for something original for my annual party. I wanted something that was both tasty and thematic, and that didn't involve spending hours in the kitchen. After several tests, this combination of flavors and textures turned out to be the winner. The German black rye bread, or pumpernickel, is the base of these tombstones. Its intense and slightly sweet flavor, along with its dense texture, contrasts wonderfully with the smoothness and freshness of the cream cheese. It is important to choose a good quality bread, as its flavor will significantly influence the final result. Dijon mustard provides a spicy and acidic touch that balances the richness of the smoked salmon and cream cheese. Don't skimp on the mustard, but don't overdo it either, as we don't want it to dominate the flavor. Smoked salmon, of course, is the star of the dish. Its salty and smoky flavor, along with its delicate texture, perfectly complements the other ingredients. Look for good quality salmon, with a bright color and a fresh aroma. Ground black pepper adds a touch of warmth and depth to the flavor. Although the preparation of this appetizer does not require the use of the Thermomix® directly, we can take advantage of it to prepare an even more delicious homemade cream cheese. Simply place the cream cheese in the Thermomix® bowl with a little liquid cream and a few drops of lemon juice. Program a few seconds at speed 4 until you obtain a smooth and homogeneous cream. This will give an extra touch of freshness and flavor to your tombstones. For a vegetarian version, you can substitute the smoked salmon with slices of avocado or pickled cucumber. For a vegan version, use a vegan cream cheese and replace the salmon with smoked tofu marinated in soy sauce and liquid smoke. You can also experiment with different spices, such as dill, chives or even a little grated horseradish for a spicier touch. For the presentation, you can place the tombstones on a bed of arugula or baby spinach to simulate the grass of a cemetery. You can also add a few sprigs of parsley or cilantro to add a touch of color. Serve the tombstones cold or at room temperature. They are perfect as an appetizer for a Halloween party, but they are also an excellent option for a brunch or an informal dinner. The smoked salmon tombstones can be prepared in advance. You can cut the bread and prepare the cream cheese a day in advance and store them in the refrigerator. However, it is best to fill the sandwiches and decorate them just before serving to prevent the bread from getting soggy. If you have any leftover tombstones, you can store them in an airtight container in the refrigerator for a maximum of two days.

Smoked Salmon Tombstones with Cream Cheese and Mustard

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Description

Ingredients (6 ingredients)

Preparation (6 steps)

Bread preparation

Preparation of the cream cheese

Filling the sandwiches

Preparation of the pastry bag

Decoration of the tombstones

Final presentation

Finished cooking? Great! 🎉

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