Wild Smoked Alaska Salmon Bruschetta with Rocket, Tomato & Red Onion

12 slices smoked wild Alaska salmon
4 tablespoons olive oil
1 garlic clove, crushed
12 slices rustic-style bread
Rocket or salad leaves
2 tomatoes, deseeded and chopped
1/2 red onion, very finely sliced
1 tablespoon balsamic vinegar
Pinch of caster sugar

Preheat a char-grill pan or the grill.

Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only

Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread

Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve

Serves: 4 – 6


Benriner Japanese Mandoline Slicer, Green

Leave a Reply