Hot smoked salmon bruschetta with salmon, creme fraiche and red onion topping
Hot smoked salmon has a different texture to cold smoked - making this an interesting variation
22 OCTOBER 2009
Ingredients (Makes 30)
1 baguette, cut into 1 cm slices
2 tbsp olive oil
1 clove garlic, crushed
50g ricotta cheese
For the topping
75g crème fraîche
½ small red onion, finely chopped
1 tsp chopped dill
100g Distinctly Scandinavia Hot Smoked Salmon, flaked
Preheat the oven to 200oC, gas mark 6. Place the sliced baguette on a large baking sheet. Mix the oil and garlic together and use to brush over the bread. Season and bake for 10 minutes. Spread with ricotta.
For the topping mix crème fraîche, onion and dill season to taste. Spoon onto bruschetta and top with smoked salmon.