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Salmon & Fennel Bruscetta Recipe
Take toast to a whole new level with this Fennel & Salmon Bruscetta. Salmon is a quick and easy fish to cook, making it perfect to pop on top of tasty Bruschetta. Bursting with freshness and summer flavours, this bruscetta recipe will go down a treat on your next serving board. All you’ll need to worry about is guests begging for the recipe!
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FEATURING White Breadstick
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Ingredients
• 1 Bakers Delight White Breadstick
• 10g butter
• ½ cup (125ml) extra virgin olive oil
• 2 shallots, thinly sliced
• 1 garlic clove
• 250g spreadable cream cheese
• 2 tbs chopped dill
• 1 lemon, rind finely grated
• 300g cracked pepper hot smoked salmon, flaked
• 1 small fennel, thinly sliced
• Dill sprigs, to serve
• Lemon zest, to serve
• Extra olive oil, to serve
• Lemon wedges, to serve
Method
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Step 1
Heat the butter and 1 tbs oil in a small frying pan over medium heat. Add the shallot and garlic and cook, stirring, for 5 mins or until soft and golden. Transfer to a plate lined with paper towel and set aside to cool slightly
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Step 2
Combine cream cheese, shallot mixture, dill and lemon rind in a bowl. Season
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Step 3
Heat a chargrill on high. Cut the baguette on an angle into 2cm slices. Brush both sides of the baguette slices with the remaining oil. Cook the baguette slices on the grill for 2 mins each side or until lightly toasted. Transfer to a serving platter
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Step 4
Spread the baguette slices with cream cheese mixture and top with the salmon and fennel. To serve sprinkled with dill sprigs, lemon zest and drizzle with oil and lemon wedges
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