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smoked salmon bruschetta

ChefGeoLevi avatar
Recipe by
George Levinthal
@ChefGeoLevi
Goleta, CA

Here's a quick and easy appetizer that can be put together in minutes and enjoyed by everyone. Salmon caviar is relatively inexpensive and adds an elegant topping to the dish. I don't add any extra salt since the lox, capers and caviar all are salty. Make plenty because they'll go fast. I made this just for my wife and I but it's great for a dinner party with friends and family.

►
yield 6 to 8
prep time 15 Min
method No-Cook or Other

Ingredients For smoked salmon bruschetta

  • 4 oz
    smoked salmon (lox), diced
  • 3
    green onions, bottom 3". chopped
  • 2 Tbsp
    chopped cilantro
  • 1 tsp
    chopped, frsh dill
  • 1 Tbsp
    capers, rinsed and drained
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 tsp
    fresh ground pepper
  • 2 Tbsp
    salmon caviar
  • 1 sm
    baguette (6' to 8")
  • 2 Tbsp
    softened, unsalted butter

How To Make smoked salmon bruschetta

  • 1
    Combine the first five ingredients in a medium sixed bowl. Add the pepper and then slowly add the oil, just enough to coat everything
  • 2
    Slice the baguette on a bias into 6 or 8 slices depending upon the size of the baguette. Spread some of the butter on each slice and toast until golden brown. A hot frying pan will work as well.
  • 3
    Top each baguette slice with come of the lox mixture and then divide the caviar between each baguette and serve.
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