Tapas with salmon, apple and red caviar
4 servings
15 minutes
Tapa with salmon, apple, and red caviar is a harmonious blend of fresh, tangy, and creamy flavors worthy of the best gastronomic traditions of Europe. This recipe is inspired by Spanish tapas culture where small, exquisite dishes delight the palate and complement friendly conversations. Crunchy rye bread with seeds adds texture while delicate lightly salted salmon provides a deep sea flavor perfectly complemented by the sweetness of red apple and the saltiness of red caviar. A dressing made from Greek yogurt, mustard, and olive oil ties all components into a unified flavor symphony. This tapa is suitable for both festive occasions and cozy gatherings, adding a touch of luxury and balance to any moment.
1
In a small bowl, mix: finely chopped apple, slightly chopped parsley and celery leaves, red caviar.
- Red apples: 1 piece
- Parsley: to taste
- Celery leaves: to taste
- Red caviar (salmon roe): 4 teaspoons
2
Add olive oil, grainy mustard, yogurt, salt, and pepper to taste to the mixture.
- Olive oil: 2 tablespoons
- Wholegrain mustard: 1 teaspoon
- Greek yoghurt: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Slightly heat the pieces of bread (until crispy) in a toaster/pan/grill.
- Rye bread with seeds: 4 pieces
4
Brush the warm pieces of bread with a drop of olive oil and top with slices of salmon.
- Olive oil: 2 tablespoons
- Lightly salted Atlantic salmon: 4 pieces
5
Place about 1–1.5 tablespoons of the mixture of apples, yogurt, etc. on top of the salmon.
- Red apples: 1 piece
- Greek yoghurt: 5 tablespoon
