Bruschetta with pink salmon
1 serving
5 minutes
Bruschetta with salmon is a refined and easy-to-make appetizer inspired by Russian culinary traditions. A crispy piece of ciabatta, lightly toasted in a dry pan, serves as the perfect base for a rich palette of flavors. Mayonnaise adds tenderness to the dish, while black pepper adds spicy notes. Crunchy Beijing cabbage and refreshing cucumber create a harmony of textures, and pieces of smoked salmon bring a rich, deep flavor with a smoky hint. Chili flakes finish the composition with a light spiciness, making each bite vibrant. This appetizer pairs wonderfully with a glass of white wine or makes an ideal addition to a friendly dinner. Simple to execute yet sophisticated in sensations — bruschetta with salmon deserves the attention of all gastronomes.
1
Cut a piece of ciabatta about 2 cm thick.
- Ciabatta: 1 piece
2
Send it to a dry hot pan.
3
Once the bread is slightly toasted, flip it over. Fry for another minute.
4
Spread mayonnaise on the slightly cooled piece.
- Mayonnaise: 1 tablespoon
5
Season with black pepper.
- Ground black pepper: to taste
6
Place a leaf of the green part of the Beijing cabbage on top.
- Napa cabbage (pak choi type): 10 g
7
Slice the cucumber into thin slices.
- Cucumbers: 40 g
8
Place it on the bruschetta.
9
Add pieces of salmon on top.
- Hot-smoked pink salmon: 55 g
10
Season with chili flakes and serve.
- Chili flakes: to taste