A light and delicious appetizer, this smoked salmon bruschetta is a simple twist on a classic. It's great for any occasion and quick to prepare.
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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 a little by accident. I was looking for somewhere interesting to take my then boyfriend (now husband) when we were visiting Edinburgh and came across their restaurant.
We ended up being allowed in to the members' room a bit later and discovered a bit more about the Society itself.
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. I know, you can say what you like about the lack of surprise but hey, if you're on to a good thing, stick with it sometimes!
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, the salmon bruschetta was a great start to a lovely meal and I knew I needed to try my own take.
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 I 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!
Steps to make smoked salmon bruschetta
This is easy to make as all you do is:
- Slice and toast the bread.
- Dice the tomato, smoked salmon and onion. Finely chop the basil.
- Mix the tomato, smoked salmon, onion and basil with a little olive oil, lime, salt and pepper.
- Rub the bread with garlic then top with the tomato mixture. Drizzle with a little extra olive oil, if you like.
You can easily make the topping and toast the bread ahead of time and just put it together right before you need them. This allows you 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.
Smoked salmon bruschetta is really easy to make, but with a delicious results. It's one of those things that looks and tastes more impressive than the effort, which is always a good thing if you have guests, in my mind. The flavors are fresh and tasty, without anything too dominant. I hope you'll enjoy it too.
Why not try this as part of a Scottish-themed meal? Here are other ideas to add to the menu:
- Chicken with oatmeal stuffing and whisky sauce
- Oatcakes topped with smoked salmon or smoked haddock pate
- Cullen skink (smoked haddock chowder) or cock-a-leekie soup
- A simplified haggis with mashed potato and swede
- Cranachan (cream, oat, raspberry and whisky dessert)
You'll also find more Scottish/British recipes in the archives.
Smoked salmon bruschetta
Ingredients
- 10 slices crusty bread eg ciabatta, sourdough or baguette - if slices are large then halve
- 1 clove garlic
- 2 tomatoes medium
- ¼ red onion optional (see notes)
- 3 oz smoked salmon approximately
- 8 leaves fresh basil approximately
- 1 tablespoon extra virgin olive oil or more to taste, plus extra for drizzling
- 1 pinch salt plus a little extra to top
- 1 pinch pepper
Instructions
- Toast the slices of bread so they are gently browned. They should be crisp but not overly dark.
- Remove the skin from the garlic and rub the end over the slices of bread. Drizzle a little oil on each slice.
- Finely dice the tomato and onion, if using, removing at least some of the seeds from the tomato as you go (you want to keep moisture down). Dice the smoked salmon. Tear the basil into relatively small pieces.
- PLace the tomato, onion, smoked salmon and basil in a small bowl and dd the olive oil and some salt and pepper to taste. Mix gently so everything is well distributed but without breaking the chunks.
- Spoon the salmon-tomato mixture on to the bread, drizzle over a little more olive oil and a sprinkle of salt then serve.
Notes
Nutrition
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This post was originally posted in Jan 2015 and has been updated, primarily to update photos.
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Alex says
Fantastic and easy!
Caroline's Cooking says
Glad you enjoyed and indeed, I love how easy it is too!
Mary Bostow says
My kids just love it, quick and easy to make. The plate was empty before I got to it.Friends & Family loved it.
Caroline's Cooking says
So glad to hear!
Rena says
This a yummy recipe - so good that I'd like to bring it to a party. Would that work?
Caroline's Cooking says
I'd suggest you toast the bread and make up the topping then take them separately and put them together at the party. That way, it saves the topping falling off in transit and saves the bread getting too soft from having the topping on for longer. It will only take a short time to put on when you're there. Enjoy!
Danielle Wolter says
Great idea for a holiday appetizer! I make cured salmon which I bet would be awesome in this recipe too 🙂
Caroline's Cooking says
Yes indeed, I make gravlax as well and often mean to use some for this (though we rarely keep it around long!)
Allison Leigh says
What beautiful photos I love the colours! This appetizer will definitely impress any party guests!
Caroline's Cooking says
Thanks, it's so easy but a tasty mix and agree looks the part too.
dannii says
We always make brushetta when we have a party, but adding smoked salmon to it is a great idea!
Caroline's Cooking says
It's a simple addition that fits in really well!
Justine says
These look delicious! I love a dish that's simple to put together, but looks as though so much time and effort were put into it. I'd definitely love to give this a try.
Caroline's Cooking says
So true, Justine, and thanks! Hope you enjoy.
Selma | Selma's Table says
Just love these, Caroline! They are so fresh and light - the perfect appetiser! You are so right about the FF community - one of the most supportive and encouraging around - I know it's a link party but it doesn't really seem that way as everyone is so chatty! Happy Burns Night and Happy Fiesta Friday!
Caroline's Cooking says
Thanks, Selma. So true, FF is something special!
Hilda says
Beautiful, beautiful photos! How do you do it? These bruschetta look so tasty. Enjoy the FF party, and a very happy Robbie Burns Day too. We will be celebrating here in our little Scottish corner of Canada.
Caroline's Cooking says
Thanks, Hilda - I am trying my best to improve, so glad you like the photos! There are some great dishes at the FF party, and happy Burns Night to you too, enjoy both celebrations!