Salmon Carpaccio and Baked Ricotta Panini

Goodman Fielder Food Service
Salmon Carpaccio and Baked Ricotta Panini

Salmon Carpaccio and Baked Ricotta Panini

Posted on 1st August 2015
Fresh and delicate salmon is highlighted by the salty olive tapenade and creamy baked ricotta on this tasty Panini that is an entertainers delight!
Makes 10, scale as needed.


5 each QBA Ciabatta Dinner Rolls White
200 g Skinned & Boned Salmon Fillet- diced fine
80 g Olive tapenade
40 g Baked Ricotta infornata
50 mL Extra virgin olive oil
1 g Salt and pepper
5 mL Lemon Juice


Step 1

Slice the Artisan Ciabatta White Dinner Roll in half lengthways. Spread each side with olive tapenade.

Step 2

Finely dice the salmon, season with salt and pepper, lemon juice, and place on top of the tapenade.

Step 3

Crumble over the ricotta and drizzle with the remaining olive oil and serve.

An easy to prepare finger food for a snack or easy entertaining.

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