Recipe of canapé with summer truffle, creme fraiche and salmon roe
Start by cutting the Tramezzino bread or a slice of bread without crust with a round pastry cutter to the desired size. Place the bread balls on a baking tray and toast them in a preheated oven at 200°.
Once the bread is toasted, add the creme fraiche on top and then the salmon roe.
Slice the summer truffle very thinly and roll it into the canapé.
Finally we chop some chives and add them to finish the appetizer. This aperitive is a easy canape idea to cook during christmas! Bon appetit!
