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Cheese appetizer

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

6 servings

150 g ALBENA^® cheese

30 g butter

200 g smoked fish

1 tbsp ketchup

1 tbsp finely chopped dill

9 rusks

Method:

Crumble the cheese and divide in three equal parts. Add dill to the fist one, ketchup to the second one and sprinkle some black pepper on the third one.  Spread the cheese on the rusks and put thin slices of the fish on top.