The mini pandoro filled with salmon is a chic idea for a Christmas holiday appetizer. They’re quick to prepare, and in addition to being visually striking, they are also delicious thanks to the filling with Re Salmon: slowly smoked using the traditional method on beechwood, and its low salt content allows the unique and superior taste to stand out without any dyes or additives. These mini pandoro are also perfect for Christmas Eve and ideal to serve alongside the mini omelettes with ricotta cream and salmon. If I’ve intrigued you enough, save the recipe and let me know when you try it!
Don’t forget to follow me on my Instagram profile and my Facebook page and also on my YouTube channel
Other recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 2 eggs
- 2 tbsps vegetable oil
- 1 packet instant yeast for savory preparations
- 1 oz grated Parmesan cheese
- 1 3/4 cups all-purpose flour
- cream cheese
- 1 cup arugula
- 5.6 oz smoked salmon (Re Salmon)
How to Make Mini Pandoro Filled with Salmon
In a large bowl, whisk the egg with the milk and a pinch of salt, then add the oil, and mix in the sifted flour and yeast.
Add the grated Parmesan cheese, mix well, and blend the mixture thoroughly. Pour the dough into mini pandoro molds.
Bake at 350°F (180°C) for about 15-20 minutes or until golden brown. Remove from the oven and let cool, then divide them in half and fill with cream cheese and smoked salmon Re Salmon.
Storage of Mini Pandoro Filled with Salmon
This type of preparation can be stored at room temperature inside a food bag if not filled for a couple of days at most. I recommend filling them at the moment to preserve their freshness.
