Salmon Bruschetta Recipe
house-cured salmon sliced thin and placed atop goat cheese spread, with red onion, capers, cucumbers, tomatoes, balsamic reduction, crème fraîche, and fresh dill
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Ingredients
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For the House-Cured Salmon
For the Goat Cheese Spread
For the Toppings
For the Bread
Method
For the House-Cured Salmon
- 1
Prepare the Cure
In a bowl, mix together sea salt, brown sugar, black peppercorns, and chopped fresh dill.
- 2
Cure the Salmon
Rub the mixture evenly over the salmon fillet. Place the salmon in a shallow dish and cover it with plastic wrap. Refrigerate for 48 hours.
- 3
Slice the Salmon
After curing, rinse the salmon under cold water to remove excess salt and sugar. Pat dry and slice thinly.
For the Goat Cheese Spread
- 4
Combine Ingredients
In a mixing bowl, combine goat cheese, crème fraîche, lemon juice, and garlic powder. Mix until smooth and creamy.
For the Toppings
- 5
Prepare the Toppings
Thinly slice the red onion and cucumber. Halve the cherry tomatoes. Prepare the capers and chop the fresh dill.
For the Bread
- 6
Prepare the Baguette
Preheat the oven to 375°F (190°C). Slice the baguette into 1/2 inch slices and lightly brush both sides with olive oil. Place on a baking sheet.
- 7
Toast the Baguette
Bake the slices in the preheated oven for about 8-10 minutes or until golden and crispy.
Assembly
- 8
Assemble the Bruschetta
Spread a generous layer of the goat cheese mixture on each toasted baguette slice. Top with slices of cured salmon, red onion, capers, cucumber, and cherry tomatoes. Drizzle with balsamic reduction and sprinkle fresh dill over the top.
