- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
- Serves
- 8
Ingredients
- 4
- Slices Charbonneau sandwich bread (kamut or whole wheat), crust removed
- 6 tbsp
- Capriny goat cheese, softened (see Chef’s tip)
- 90 g
- 1 package
- RICARDO salmon gravlax
- 100 g
- 3 tbsp
- black sesame seeds
- 25 g
- 3 tbsp
- roasted white sesame seeds
- 25 g
- Oregano leaves, for serving
- Pink peppercorns, for serving
Directions
- Step 1
- On a work surface, using a rolling pin, flatten the slices of bread.
- Step 2
- Cover each slice of bread with 1 tbsp (15 ml) of the goat cheese. Top with the gravlax. Roll the bread up into logs. Cover the outside of the logs with the remaining cheese.
- Step 3
- Arrange the two types of sesame seeds separately on two little plates. Coat the gravlax logs with the black or white sesame seeds, pressing lightly. Cut each log in half.
- Step 4
- Place the logs on a serving dish. Garnish each one with oregano leaves and pink peppercorns.
Tips
For even more flavour, use an everything bagel-flavoured cream cheese.
