Bruschetta with Salmon
Bruschetta with Salmon
Ingredients:
• Lightly salted salmon – 200 g
• Toasted bread
• Arugula – 1 generous handful
• Cucumber
• Cherry tomatoes – 3–4 pcs
• Sour cream – 150 g
• Dijon mustard – 1 tsp
• Black pepper and salt
Preparation:
1. Slice the bread into 1 cm thick slices and toast in a toaster or on a dry skillet until crisp.
2. Slice the trout into thin pieces. Use a vegetable peeler to slice the cucumber into ribbons. Cut the cherry tomatoes into thin crosswise rings.
3. For the sauce, mix sour cream with mustard, salt, and pepper.
4. Spread the sauce onto the toasted bread slices, then top with arugula.
5. Shape the salmon into voluminous pieces and place on top of the arugula. Roll the cucumber ribbons into spirals and insert them into the salmon. Add the tomato rings, sprinkle with black pepper, and drizzle with balsamic glaze. Optionally, garnish with fresh herbs.
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