Tinned Fish & Smoked Salmon Delights
A quick and satisfying panini featuring high-quality tinned fish, fresh herbs, and a tangy spread, grilled to golden perfection. Perfect for a light lunch or elegant snack.
Ingredients
- 2 slices bread artisanal (e.g.
- 1 can fish tinned (e.g.
- 2 tbsp cream cheese or aioli spread
- 1/4 cup arugula or spinach fresh
- 1 tbsp capers drained
- 1 slice cheese provolone or Swiss
- 1/2 tsp dill fresh
- 1 tsp olive oil for grilling
Instructions
- Lightly brush the outside of both bread slices with olive oil.
- On the inside of one bread slice, spread the cream cheese or aioli.
- Layer the drained tinned fish evenly over the spread.
- Add arugula, capers, cheese (if using), and fresh dill.
- Place the second slice of bread on top, pressing gently.
- Heat a panini press or a non-stick pan over medium heat.
- Grill the panini for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese (if used) is melted.
- Remove from press, slice in half, and serve immediately.
Notes
For an elegant seacuterie board, arrange thinly sliced cold smoked salmon with crackers, cream cheese, capers, red onion, and fresh dill. Experiment with different types of tinned fish like sardines, mackerel, or tuna in olive oil for varied flavors. Add a slice of tomato or a sprinkle of chili flakes for extra zing.