Smoked Salmon Bruschetta

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  • 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.



    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.

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