Christmas is synonymous with magic, and even appetizers deserve to be festive! Forget the usual sandwiches: this year, amaze your guests with the Savory Stuffed Christmas Candles with Tuna and Salmon, an appetizer that is as spectacular as it is delicious.

Here I am with my version. It is a very lovely and original idea that I don’t want to take credit for, because I was certainly not the first to propose it! Since last year, I have seen these delightful sandwich candles circulating on the web, and for this Christmas, I decided to offer them to you as well.

These “candles” are nothing more than an original and fun way to present a creamy and irresistible filling based on the classics of the holidays: the delicate flavor of smoked salmon and the enveloping texture of tuna.

They are perfect for those looking for an elegant, quick, and no-cook idea.

In short, these sandwich candles are a Christmas centerpiece, prepared in just a few minutes, that makes a great impression and can be eaten in the end.

They are a small touch of creativity that will make your Christmas table unforgettable.

For the decoration, feel free to use whatever you like best.

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 6 People
Cooking methods: No-cook
Cuisine: Italian
Seasonality: Christmas

337.78 Kcal

calories per serving

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Energy 337.78 (Kcal)
Carbohydrates 22.10 (g) of which sugars 2.09 (g)
Proteins 17.17 (g)
Fat 20.51 (g) of which saturated 2.08 (g)of which unsaturated 2.37 (g)
Fibers 1.68 (g)
Sodium 802.76 (mg)

Indicative values for a portion of 123 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Savory Stuffed Christmas Candles

5 slices long sandwich bread
250 g cream cheese
80 g smoked salmon (Finely chopped.)
to taste mayonnaise (Ideal in a tube for precision.)
80 g canned tuna (Well drained.)
to taste red peppers (Pickled, cut into triangles (the flame).)
12 slices salami (Thinly sliced for decoration.)
to taste oil-preserved mushrooms (for decoration)
6 slices cheese (Type Emmental or provolone (to be cut into cubes or shapes) for decoration.)
wild fennel (Or parsley, for garnishing.)

Tools

Cling film
Spatula
2 Small bowls
Blender

Steps

Savory Stuffed Christmas Candles

Divide the cream cheese into two separate bowls (about 125g each).
Tuna Filling: In the first bowl, add the drained tuna. Mix well until you obtain a homogeneous cream.

Salmon Filling: In the second bowl, add the finely chopped salmon. Mix until you get a pink and uniform cream.
Prepare the slices: Use sandwich bread (the long slices, crustless).
To achieve the effect of voluminous candles, the slices should not be pressed with a rolling pin but only slightly pressed to compact the structure, maintaining their original thickness.
Three slices should be left whole, while the fourth should be cut in half to make two narrow and long strips. The goal is to create 5 candles of different heights.
Spread a thin layer of filling (alternating tuna and salmon) on each piece of sandwich bread.
Roll tightly each piece of filled bread to form a cylinder.
Seal the closure well.

Wrap the cylinders (your future candles) in cling film and refrigerate them for about an hour. This step is essential for compacting them and facilitating the subsequent decoration phases.
Cut the pickled red peppers into small triangular shapes resembling flames.
Use a small toothpick to fix the red pepper flame in the center of the cylinder and ensure it stays firmly in place.

Decorate the top: to simulate dripping wax with precision, use mayonnaise directly from the tube and let it drip over the top edges of the cylinders.
Choose a serving plate and arrange the candles, alternating heights (taller in the center, shorter on the sides) for a dynamic effect.
Insert the red pepper “flame” on top of each candle.
Decorate the base plate: carefully arrange the slices of salami, cheese slices, mushrooms, olives, and fennel leaves all around the candles.
Done! The Savory Stuffed Christmas Candles are ready!
Making them was easy, and the satisfaction of presenting such a spectacular appetizer will be immense.
Best wishes.

Tips

The candles can be completely prepared the day before. Keep them wrapped in cling film until ready to serve.

Do the plating and decorations (mayonnaise, peppers, cold cuts, and sides) only when needed, to have a fresh and perfect dish for the holiday table.

If you don’t like fish, use (e.g., Cooked ham and mushrooms, Ricotta and spinach, Mortadella mousse).

For more recipes

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