Smoked Salmon Bruschetta Recipes

Steps:

• Toast bread, rub one side of each slice with the cut side of garlic clove and drizzle with olive oil.
• Arrange smoked salmon and onion slices on bread and top with a dollop of cream cheese.

Steps:

• Heat oven to broil.
• In a small bowl, mix pine nuts, tomatoes, cheese, salmon and olive oil.
• Add pepper to taste.
• Toast bread in the oven.
• Take out of the oven and rub each one with the garlic.
• Put some bruschetta mix on each slice of bread.
• Add basil.
• Serve.

Steps:

• Mash the avocados together. Add the chopped tomatoes, grated carrots, crushed fennel seeds, salt and pepper, and lemon juice. Mix well.
• Thinly butter each slice of French bread, and toast it in the oven for 2 minutes.
• After taking out the French bread slices, add one piece of smoked salmon to each slice.
• Top the French bread and salmon with one or two slices of white onion, as desired.
• Adding as a third layer of topping the tomato-avocado mix.
• Serve one or two per person.

Steps:

• Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
• Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
• Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
• When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.

Steps:

• For Salsa:
• Combine all ingredients in bowl. Season with salt and pepper.
• For Toasts:
• Preheat broiler. Brush 1 side of bread with oil. Sprinkle with pepper. Broil both sides until golden, about 2 minutes per side. Arrange bread, oil side up, on work surface. Top with salmon. Cut each toast in half. Arrange on platter. Top each with some salsa. Serve, passing remaining salsa separately.