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    Grana Padano RiservaCold finger food

    Mini smoked salmon and Grana Padano ‘gattò’ (pies)

    Group 393Easy
    Group 38212 people
    45 min

    Francesco Mazzei

    “Gattò” is a southern Italian cake coming from the word “gateau” in French

    Ingredients

    • 1 tbsp olive oil
    • 200g Fior di Latte mozzarella, chopped
    • 100g Grana Padano Riserva, grated
    • 500g potato (or 400g pre-prepared mashed potatoes)
    • 100ml whole milk
    • A pinch of nutmeg
    • 35g butter
    • 150g smoked salmon, chopped
    • 2tbsp chives
    • 40g breadcrumbs

    Preparation

    STEP 1

    Boil the potatoes in salted water for around 10-15 minutes until soft and then drain the water and mash them with the milk. Then add half the Grana Padano and nutmeg to make a smooth purée. Grease 12 small oven-proof bowls or ramekins with half the butter and line them completely with half the breadcrumbs. Spread half (or more) of the mashed potato in to the bowls and then add the mozzarella, Grana Padano and smoked salmon (keep some for decoration).

    STEP 2

    Top with the remaining mashed potatoes then even it out so that the surface is nice and flat. Sprinkle the bowls with the rest of the breadcrumbs and add a little butter to the top of the breadcrumbs to help the breadcrumbs brown. Bake in an oven (at 180 °C) for about 10 minutes. Top with the remaining fresh smoked salmon and chopped chives to serve.

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