Smoked Salmon Bruschetta

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  • Total Time: 0 hrs 50 mins
  • Hands-on Time: 0 hrs 45 mins
  • Makes: 12 servings

Spice smoked salmon with fragrant white pepper, pungent fenugreek and aromatic thyme for an elegant, wintertime twist on bruschetta.



    1. In a medium-sized bowl, mix the chopped smoked salmon with the oil, lemon zest, juice, shallots, capers and spices. Incorporate thoroughly and refrigerate for 1 hour to overnight.

    2. Fire up your grill according to manufacturer's instructions (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.

    3. Cut the bread into 24 slices, each roughly 1/2-inch thick, 2 inches wide and 3 inches long in size.

    4. Rub both sides of bread thoroughly with the split side of a clove of garlic, then brush both sides lightly with olive oil. Season to taste with salt and pepper, and grill over medium heat, turning frequently, until charred with grill marks and golden brown but not burnt.

    5. Serve immediately either with the salmon portioned onto each slice, or on the side for guests to scoop.


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