Curd balls with salmon
6 servings
30 minutes
Cottage cheese balls with salmon are an exquisite appetizer inspired by Italian gastronomic traditions. The delicate texture of the cottage cheese combined with the salty notes of salmon and tangy capers creates a rich flavor, while the addition of feta adds even more depth. The refreshing crunch of cucumber contrasts with the creamy consistency of the cheese mixture, and rye bread adds a pleasant density. The dish not only delights the taste buds but also becomes a decoration for any table thanks to its elegant presentation with lemon slices and parsley. These small balls are perfect for both a light aperitif and festive gatherings, surprising guests with a harmonious blend of flavors and textures.
1
Slice the cucumber into thin rounds.
- Cucumbers: 2 pieces
2
Cut the bread into pieces roughly equal to cucumber slices, optionally toast in a toaster or oven.
- Rye bread: 5 piece
3
Thoroughly mash the cottage cheese with softened butter until smooth, adding salt to taste.
- Curd cheese (tvorog): 500 g
- Butter: 2 tablespoons
- Salt: to taste
- Ground white pepper: pinch
4
Cut the cheese and salmon into small cubes, combine with the cottage cheese mixture, add chopped capers, and mix thoroughly.
- Brynza cheese: 150 g
- Lightly salted Atlantic salmon: 200 g
- Capers: 0.3 teaspoon
- Parsley: 0.5 bunch
5
Form balls the size of a walnut from the obtained mass.
6
On slices of bread, place a slice of cucumber and a ball of cottage cheese.
- Cucumbers: 2 pieces
- Rye bread: 5 piece
- Curd cheese (tvorog): 500 g
7
Garnish with lemon slices and parsley.
- Lemon: 1 piece
- Parsley: 0.5 bunch
