Smoked Salmon Bruschetta

Total Time: 1 hour chilling time + 15 mins
Hands-on Time: 15 mins
Makes: 12 servings

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

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

1. 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.

2. 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.

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

4. 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.

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

Smoked Salmon Bruschetta

Ingredients

Directions

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