So, Burns Night is coming in a couple days, so it seemed only fair to keep on a bit of a Scottish theme food-wise (OK I know the raspberry shortbread was more Valentine’s-themed, but shortbread is originally Scottish after all). I know I shared oatcakes and smoked haddock pate as potential canapés, but I wanted to share this smoked salmon bruschetta with you as well. First, it’s really easy and tasty, but just about as importantly, we’re celebrating Fiesta Friday‘s first birthday party, and need something special to bring along to kick off the celebrations. I think these might just do the trick, don’t you think? For those of you thinking about the superbowl, this would also make a pretty delicious snack as you watch as well, and is really quick to prepare (you could make it during an ad break!).
For those of you not involved in Fiesta Friday who are reading, it’s a weekly link party where lots of bloggers share their recipes through a central site, in this case The Novice Gardener. There are many link parties like this and it’s a great way for bloggers and other readers alike to come across different sites and their recipes. However for me at least, this party is particularly special. It’s the first link party I came across and participated in, and remains the one I have enjoyed the most. There are a ton of great blogs that take part for a start, but also people are so good at visiting other blogs and commenting. If I ever change the days I post, I know I will keep Friday just so I can keep participating!
Anyway, the party is now a whole year old – that’s longer than my blog by a bit. But I hope it, just as I hope with this site, continues for quite some time and any anniversary needs a celebration. Hopefully this smoked salmon bruschetta will help us all celebrate in style – I am sure others will bring the drinks!
The inspiration for this smoked salmon bruschetta
This recipe is inspired by something we had years ago as a little pre-meal amuse bouche at a place called the Scotch Malt Whisky Society in Edinburgh (along with a nice dram of whisky). The Scotch Malt Whisky Society is something I came across through their one restaurant open to non-menbers. Later, membership became I think the best present I have ever given my husband. In fact so good he recommended it to other friends’ other halves and we agreed to make his next year’s present a membership renewal. Rather than summarize too much what it’s all about, take a look at their site if you like whisky. It truly is something special. Anyway, it was a great start to a lovely meal so it seemed both fitting for today’s celebration and as another idea for your Burns Night Supper.
What we originally had was made with salmon with a whisky cure. I did wonder about soaking the salmon in some whisky, but I think I’d be told off at using any of our far-too-good whisky collection. Plus didn’t want to waste the salmon with an experiment so I have left it. But do give it a try if you like and let me know what you think!
Tips for making ahead
The topping here and the toasting of the bread can easily be made ahead and just put together right before you need them, to keep the bread crisp. If you make the topping ahead, don’t put the basil in too far ahead as it will brown and lose a bit of its punch.
This is a nice easy recipe, but with a result that is both delicious and looks and tastes more impressive than the effort. And that’s always a good thing if you have guests, in my mind. The flavors are fresh and tasty, without anything too dominant to take away from the rest. I hope you’ll enjoy it too, and happy birthday Fiesta Friday!
- 12 slices baguette or similar-sized white bread
- 1 clove garlic
- 2-3 slices smoked salmon (depending on size)
- 2 medium tomatoes
- ¼ red onion
- 1 tbsp/approx 4 fresh basil leaves, finely chopped
- 2tsp extra virgin olive oil, plus extra for drizzling
- 2tsp lime juice
- salt and pepper
- Toast the slices of bread so slightly browned but not overly toasted.
- Remove the skin from the garlic and rub the end over the slices of bread.
- Chop salmon, tomato and onion into a small dice, removing the seeds from the tomato as you go.
- Chop the basil fairly finely as well and mix all together in a small bowl.
- Add the olive oil and lime juice and some salt and pepper to taste, mix gently.
- Spoon the salmon-tomato mixture on to the bread, drizzle over a little more olive oil and serve.