Galbani Ricotta, Hot Smoked Salmon, Rye

Place Ricotta in a food processor with grated Parmigiano Reggiano and blend until aerated.

To make topping, flake the salmon apart and fold it into the Ricotta and add chives. Cut 2 discs out of a slice of rye bread and grill until golden brown.

Place egg in boiling water for 6-7 minutes then chill in cold water, peel and quarter. Deep fry capers in hot oil until crispy and leave to drain.

Assemble cicchetti with picked Ricotta, salmon, ¼ an egg, chopped chives, and fried capers.