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.
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 something 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.
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!
How 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.
See how it comes together in this short video:
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.
It may not be truly Scottish, but if you’d like to try this as part of a Scottish-themed meal, try these other dishes as well (which are mainly more traditional!):
- Chicken with oatmeal stuffing and whisky sauce
- Oatcakes topped with smoked salmon or smoked haddock pate
- A simplified haggis with mashed potato and swede
- Cranachan (cream, oat, raspberry and whisky dessert)
Smoked salmon bruschetta
- 1/2 baguette approx, or similar-sized white bread - use 12 thin slices
- 1 clove garlic
- 2 slices smoked salmon or a little more, depending on size
- 2 medium tomatoes
- 1/4 red onion
- 1 tbsp fresh basil leaves , finely chopped (approx 4 leaves)
- 2 tsp extra virgin olive oil , plus extra for drizzling
- 2 tsp 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.
Try these other bite-sized appetizers:
This post was originally posted in Jan 2015 and has been updated, primarily to update photos – in case you’re looking for something you recognize here was one of the originals:
Remember to pin for later!