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Hot-smoked salmon bruschetta
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Smoked salmon bruschetta with cucumber and creme fraiche - a dazzling starter.
Ingredients:
  • 1 Lebanese cucumber, peeled into ribbons
  • 40.00 ml rice wine vinegar
  • 10.00 gm caster sugar
  • 8 slices sourdough bread
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, halved
  • 165.00 gm crème fraîche
  • 150g portion hot-smoked salmon, flaked
  • Fresh dill sprigs, to serve
Instructions:
  • In a bowl, combine cucumber, vinegar, sugar, and 1 tablespoon of water. Mix well and let it sit for 1 hour to enhance the flavors.
  • Preheat a chargrill pan over medium-high heat. Brush both sides of bread slices with oil and cook for 1 to 2 minutes on each side until they turn golden and charred. Finish by rubbing the cut side of garlic over the toast.
  • Drain the cucumber mixture. Spread a dollop of crème fraîche over toast. Add cucumber and salmon on top. Finish with another dollop of crème fraîche. Season generously with salt and pepper. Sprinkle with dill before serving.

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