RCI-SF.004.0005.001
Gumleaf-scented Smoked Salmon Bruschetta
Approx 20 – 30 pieces right|Gumleaf Scented Smoked Salmon Bushetta
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- – 500 g side of Tasmanian salmon400 unit
- sheet paperbark roll (sliced)1 unit
- – 2 ml food grade eucalyptus oil1 unit
- 50 ml
- 100 g
- 1 small
- sour dough French stick1 unit
- black and white sesame seeds5 g
Method
1
Preheat oven to 200°C (400°F). Slice the sourdough French stick diagonally into ½-cm-thick slices and arrange on a baking tray.
2
Brush the sourdough slices lightly with the eucalyptus oil mixed with sugar syrup, then toast in the oven until golden and crisp.
8 minutes
3
Prepare the paperbark by laying the sliced sheet flat and creating a shallow pouch by overlapping the edges slightly.
4
Place the Tasmanian salmon skin-side down on the paperbark sheet, then roll the paperbark around the salmon to encase it loosely.
1 minutes
5
Smoke the wrapped salmon using the paperbark as a smoking vessel over medium heat or in a smoker for 12–15 minutes until the paperbark is lightly charred and the salmon is cooked through.
14 minutes
6
Remove the salmon from the paperbark and let it cool slightly, then flake the flesh into bite-sized pieces, discarding any skin or bones.
7
Spread a thin layer of ricotta cheese onto each toasted sourdough slice, then top with a portion of the flaked smoked salmon.
8
Finely chop the small bunch of chives and scatter over the salmon topping, then sprinkle the black and white sesame seeds evenly across each bruschetta.
9
Arrange the finished bruschetta on a serving platter and serve immediately while the toast is still warm and crisp.