Best Salmon Bruschetta Recipes

SMOKED SALMON BRUSCHETTA WITH TOMATO-AVOCADO SALSA

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.

PERFECT GRILLED BRUSCHETTA SALMON

Steps:

• Heat grill to medium heat.
• Combine first 4 ingredients with 3 Tbsp. dressing. Spray large sheet heavy-duty foil with cooking spray.
• Place foil on grill grate. Top with fish, flesh side down.
• Grill 5 min.; turn fish. Brush with remaining dressing.
• Top with tomato mixture. Grill 18 to 20 min. or until fish flakes easily with fork; top with basil.

SALMON PâTé BRUSCHETTA

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.

SMOKED SALMON BRUSCHETTA

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.

SMOKED SALMON WTH CAPERS, MINT AND AVOCADO BRUSCHETTA

Steps:

• Cut avocado in half, scoop out pit and carefully peel off skin. Dice avocado into small pieces. Coarsely chop capers. Place both in a bowl along with red onion, mint, oil and a squeeze of lime juice. Gently stir to mix. Taste and add more lime juice or salt if needed. Lightly spread toasts with cream cheese. Lay a salmon piece overtop, ruffling slightly and cutting to fit. Mound a spoonful of avocado mixture in centre.

SMOKED SALMON, CREAM CHEESE & DILL BRUSCHETTA

Steps:

• Start by spreading the cream cheese, then follow with the salmon. Dress each piece with desired amount of dill and capers. Assemble all pieces on a tray and squirt with fresh lemon just before serving.

SMOKED SALMON BRUSCHETTA

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.

GUACAMOLE-SMOKED SALMON BRUSCHETTA

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.

SMOKED SALMON BRUSCHETTA

Steps:

• 1. Combine the first five ingredients in a medium sixed bowl. Add the pepper and then slowly add the oil, just enough to coat everything
• 2. Slice the baguette on a bias into 6 or 8 slices depending upon the size of the baguette. Spread some of the butter on each slice and toast until golden brown. A hot frying pan will work as well.
• 3. Top each baguette slice with come of the lox mixture and then divide the caviar between each baguette and serve.

BAKED BRUSCHETTA SALMON

Steps:

• Heat oven to 400ºF.
• Pulse first 4 ingredients in food processor until finely chopped.
• Add dressing; process until blended.
• Place fish on parchment-covered baking sheet; cover with tomato mixture.
• Bake 18 to 20 min. or until fish flakes easily with fork.

SMOKED SALMON BRUSCHETTA

Steps:

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

SALMON BRUSCHETTA

Steps:

• Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

BRUSCHETTA WITH SALMON TARTARE AND ROE RECIPE - (4.3/5)

Steps:

• Toast both sides of the bread until golden, then rub one side of each slice with the halved garlic cloves and brush generously with the extra virgin olive oil. Cut the salmon fillets into 1/2 inch dice, place in a nonmetallic bowl with the chives, lime juice, and 2 tablespoons extra virgin olive oil, and season with salt and pepper. Serve the salmon tartare immediately on the slices of bruschetta, topped with a small spoonful of each creme fraiche and salmon roe.

SALMON BRUSCHETTA

Steps:

• Put Ingrediants on top of toasted bread. Shave carrots, cabbages, spianch for decoration