Smoked Salmon Bruschetta
Total Time: 01h 15m
Hands-on Time: 00h 15m
Makes: 12 servings
Spice smoked salmon with fragrant white pepper, pungent fenugreek and aromatic thyme for an elegant, wintertime twist on bruschetta.
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Ingredients
- For the Salmon:
- 10 to 12 ounces cold-smoked salmon, chopped
- 2 tablespoons grapeseed oil
- Zest and juice of 1 lemon
- 2 shallots, peeled and julienned (or substitute ½ small red onion)
- 2 to 3 tablespoons capers, strained
- 1 teaspoon Frontier Co-op® Ground Fenugreek Seed
- 1 teaspoon Frontier Co-op® Thyme Leaf
- 1/4 teaspoon freshly ground Frontier Co-op® White Peppercorns
- For the Bruschetta:
- 1 loaf hearty, crusty bread such as sourdough, with plenty of air pockets and a thick crust
- 2 to 3 large cloves of garlic, peeled and split lengthwise
- 1/2 cup extra virgin olive oil
- 1 pinch Frontier Co-op® Sea Salt
- 1 pinch Frontier Co-op® Black Pepper
Directions
- In a medium-sized bowl, mix smoked salmon with oil, lemon zest, juice, shallots, capers, fenugreek, thyme and white pepper. Mix to thoroughly combine, and refrigerate for 1 hour to overnight.
- Cut bread into 24 slices, each roughly 1/2-inch thick, 2 inches wide and 3 inches long.
- Fire up your grill and bring to medium heat (real wood tastes best, but gas grills are fine for this purpose, too). If you don't have access to a good hot grill, toast bread slices carefully under a broiler.
- Rub both sides of bread thoroughly with the split side of a garlic clove, then brush both sides lightly with olive oil. Season to taste with salt and pepper, and grill, turning frequently, until charred with grill marks and golden brown, taking care not to let it burn.
- Serve immediately either with salmon portioned onto each slice, or on the side for guests to scoop.
