Smoked Salmon Bruschetta

Serves 4-6



2 x 95g Safcol Salmon Smoked Ciabatta bread roll or French stick (approx. 350 g) 1 tablespoon extra virgin olive oil 6 vine-ripened tomatoes, chopped 10 basil leaves, finely shredded 1/2 medium red onion, finely diced 1 clove garlic, cut in half sea salt and black pepper, to taste Dressing 1 teaspoon dijon mustard 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil salt and pepper, to taste
Step 1 - Cut ciabatta into 5 cm squares then slice the squares horizontally. Step 2 - Open and drain the can of salmon. Step 3 - Whisk all the dressing ingredients in a medium bowl. Step 4 - Add the tomatoes, basil and onion to the dressing and gently combine. Step 5 - Toast the ciabatta on both sides (if using French stick toast on one side only) and then brush with olive oil and rub with garlic after toasting the bread. Step 6 - Divide the salmon equally and place on top of the bread together with the tomato mix. Step 7 - Sprinkle with sea salt and black pepper and serve immediately.

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