Smoked Salmon Bites with Mascarpone and Lime



  • 4 slices smoked salmon
  • 1 tablespoon mascarpone cheese
  • 1 bunch chives
  • 1 liter lemon (juice and zest)
  • ground black pepper (to taste)
  • 50 grams eggs (salmon)
  • 4 slices white bread (crustless)
  • dill


  1. Cut 4 slices of salmon into 4 rectangles.
  2. Dice the leftover pieces of salmon.
  3. In a bowl, mix diced salmon, mascarpone, chives, a dash of lemon juice, and pepper.
  4. Place smoked salmon on a strip of plastic wrap, overlapping slightly, spread the cheese mixture on top, and the roll up the salmon in the plastic wrap. Tighten both ends like a candy and let it rest for about 20 to 30 minutes in the freezer.
  5. Toast the sandwich bread and cut into squares.
  6. Slice the rolled smoked salmon in 2 to 3 centimeter thick slices, and place on toasted bread.
  7. Add a few salmon eggs, the grated lime zest, and finish with a sprig of dill.
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