Arrange all the ingredients in the correct amounts on the work table.
To prepare the base, finely blend the su guttiau and melt the butter in a small pan over low heat. In a bowl, pour the su guttiau and the butter and gently mix.
Fill the glasses creating a 2/3 cm layer and let rest in the refrigerator for 2 hours.
Prepare the filling by combining the ricotta, salmon Philadelphia, and chopped arugula in a bowl.
After the resting time, carefully pour the filling into the glasses and decorate with smoked salmon and a sprinkle of poppy seeds.
Keep in the refrigerator until serving.
Store in the refrigerator for up to 2-3 days.
Italy, Sardegna
