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Broad bean smash and smoked salmon on bruschetta
Broad bean smash and smoked salmon on bruschetta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate a traditional appetizer with a twist - try a hearty broad bean smash paired with luxurious smoked salmon and a perfectly soft-boiled egg for a refreshing lunch or light dinner.
Ingredients:
  • 235g (1 1/2 cups) frozen broad beans
  • 150g fresh ricotta
  • 1 lemon, rind finely grated, juiced
  • 40.00 ml finely chopped fresh chives
  • 4 eggs
  • 82.50 ml fresh dill sprigs
  • 62.50 ml baby herbs
  • 18.20 gm extra virgin olive oil
  • 4 slices sourdough bread, toasted
  • 200g sliced smoked salmon
Instructions:
  • Transfer beans to a heatproof bowl and cover with boiling water. Let sit for 1 minute. Drain and rinse with cold water. Peel beans, discard pods, and set aside 1/4 cup of the beans.
  • Combine the beans, ricotta, lemon rind, 3 tsp lemon juice, and 1 tbs chives in a food processor and blend until a coarse paste forms. Season to taste.
  • In a small saucepan, gently nestle the eggs and cover them with cold water. Boil over high heat, then reduce to medium and simmer for 4 minutes. Refresh the eggs in a bowl of iced water, then peel.
  • In a bowl, mix together the dill, baby herbs, 2 tsp oil, 3 tsp lemon juice, and the rest of the chives. Season well and toss everything together.
  • Spread a generous layer of the creamy ricotta mixture onto the toast, then layer with the flavorful smoked salmon and herb topping. Gently crack the eggs and place them on top of the bruschetta before finishing with a drizzle of the remaining oil. Season to perfection before serving.

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