Bruschetta with salmon

4 servings
10 min

How to make a bruschetta with salmon? Prepare the products. Bruschetta is more often prepared on white bread, a baguette or ciabatta is used. But in general, anyone who loves or is available will do. As a spread, take any soft cheese - creamy, curd, better without additives, so as not to clog the taste of the fish. In addition to cream cheese, you can add some bright cheese, such as brynza or goat.

Cut the bread into pieces about 1 cm thick. If you have a baguette, then cut diagonally so that the pieces are more authentic. Toast the bread in a dry pan for a minute on each side - it should get crisp. You can also use a grill pan or dry bread in the oven on a baking sheet. If desired, spread one side of the bread with butter, then the pieces will turn out to be ruddy.

Combine both types of cheese in the same bowl and mix well with a spoon or fork. Homogeneous mass should be obtained. If you have time and desire, you can beat the cheese with a mixer so that the spread becomes airy. I treated myself with a fork.

Cool the pieces of bread and put a thick layer of cheese on them.

Top with the fish pieces. Do not regret her either, there should be a lot of filling. I took a small salmon in the cut, but in general any other red fish is suitable - trout, chum salmon, salmon, pink salmon. You can take both salty and smoked, cut or in one piece. You can also salt the fish yourself.

Garnish bruschetta with salmon with any greens to taste - dill, parsley, spring onions, basil. You can also add cherry tomatoes, olives, lemon wedges. Serve the dish to the table. Enjoy your meal!