Bruschetta with salmon: unusual recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Italian cuisine is widely known all over the world. Most often it is associated with pasta or pizza. But in fact, it is much more original and diverse than we used to think. Every corner of the sunny country has its own traditional dishes.

Backstory

Bruschetta with salmon is especially popular in the central part of Italy. This is a kind of snack, common in other regions. It is also used to increase appetite before the main course. Such an Italian aperitif. Initially, such food was in demand among the poor population of the country. A distinctive feature of bruschetta is bread, which is pre-dried and fried on a grill or grill. Basically, ciabatta is used for such a “sandwich”.

There are a lot of options for preparing such a dish. It is served with tomatoes, fragrant herbs, ham, eggs,eggplant, mozzarella and even olives. The most popular recipes for bruschetta with salmon are as in the photo.

Classic recipe

To understand what it is and what it is eaten with, you need to go back to the origins. Initially, this dish was very simple: white bread was cut into slices and fried in a pan until golden brown. After that, the bread was cooled and properly rubbed with garlic. Then fragrant slices were poured with olive oil, peppered, s alted and a basil leaf was added. Now this dish is cooked more varied.

Tender salmon

If you love fish, don't deny yourself the pleasure of trying salmon bruschetta. Cooking such a dish will not be difficult, but the taste should be very delicate and refined.

First, take all the necessary ingredients. You will need:

• Avocado (1 piece);
• Olive oil (1 tablespoon);
• S alt and pepper;
• Arugula;
• Half a lime;
• 2 sprigs of fennel;
• Small baguette slices (6-10 pieces);
• Salmon (300g).

Cut the baguette into small pieces. Then fry them well on the grill or pan until golden brown. Gently drizzle the bread with olive oil. If you have a special pastry brush, you can use it. This will distribute the oil evenly. Next, the avocado must be cut into two equal parts and get rid of the pit. Peel the fruit from the skin, and cut the pulp into small cubes. Then put them inblender bowl along with chopped dill. Add ground pepper, s alt and olive oil to taste. Don't forget to drizzle the whole thing with the juice of half a lime. Using a blender, make puree and put it on pre-prepared pieces of baguette. Place thinly sliced salmon on top. It remains only to decorate the bruschetta with salmon with arugula and you can serve it to the table.

Add cheese

Italian cheeses are as famous as pasta or pizza. Famous cheese makers annually hold festivals where a variety of varieties are tasted. And the assortment of cheeses is so diverse that in different regions you can find up to 400 types of the same product.

Bruschetta with salmon and cheese will be even tastier. Cheese can give the dish delicate notes and shade the taste of fish. When it comes to cream cheese, mascarpone, philadelphia and, of course, almette are ideal.

Variety of flavors

Even one recipe for salmon bruschetta can be prepared in different ways. Add cream cheese or pesto, smoked meats with eggplant or quail eggs, and replace Italian ciabatta with French baguette or black Borodino bread. Such a dish will certainly differ from the previous one and stand out with its taste characteristics. By the way, bruschetta with salmon and cream cheese must be especially tender.

Despite the change of ingredients, the recipe is almost the same. If you decide to use pesto, then add it after on toasted bread slices.a fish will appear.

Eggplant, on the other hand, should be added as soon as the crust of bread is browned. Put everything else on top. Do not forget to pre-fry the eggplant and cut them into small, neat cubes. In this recipe, you can add cherry tomatoes and sprinkle the bruschetta with parmesan. And instead of olive oil, it is recommended to use balsamic vinegar.

Bruschetta with salmon and quail egg poached egg is perfect for a he althy breakfast. First, fry the leek and garlic in a pan and let cool. Now you need to properly make a poached egg. There is a little trick here. Allow any excess liquid to drip off the egg white before dipping the egg into the water. Then pour half a liter of water into a deep saucepan and add vinegar (0.5 teaspoon). Wait for the water to boil. Next, make a funnel in the water and pour the egg into it. A poached egg should not be boiled for more than one minute.

Then cut the tomatoes into small cubes and add the fried onions to them. All this s alt and pepper to taste. Then everything is the same. Pour a little oil on the finished bread slices, add the egg and the rest of the ingredients.

Bon appetit!