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Salmon Bruschetta

  • 7 ounces smoked salmon (thin slices)
  • 1 baguette (French loaf)
  • Handful of Rosa/cherry tomatoes
  • Half red onion (julienne)
  • 1 red pepper (julienne)
  • Zest of 1 lemon
  • Small handful of coriander (roughly chopped)
  • 1 tablespoon spring onion (roughly chopped)
  • 1 tablespoon dill (roughly chopped)
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • 5 knobs of salted butter
  • 2 sprigs of thyme (picked)
  • 2 cloves of garlic (minced)
  • Salt & pepper (to taste)

  1. Baguette:

    Slice the bread diagonally into toast-size pieces.

  2. In a frying pan, toast the bread till golden brown with butter, 2 tablespoons of oil, garlic and thyme.

Season to taste.

  1. Salsa:

    In a bowl combine the red onions, peppers, spring onion, zest & juice of lemon, dill, coriander with 2 tablespoons oil. Season to taste.

  2. Presentation of bruschetta:

    Lay generous slices of the salmon on the cooled toastie, top with the salsa mixture and garnish with half a tomato.

  3. Season with salt and pepper.