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Hot smoked salmon bruschetta with salmon, creme fraiche and red onion topping

Hot smoked salmon has a different texture to cold smoked - making this an interesting variation

22 OCTOBER 2009

Ingredients (Makes 30)

• 1 baguette, cut into 1 cm slices
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 50g ricotta cheese

For the topping

• 75g crème fraîche
• ½ small red onion, finely chopped
• 1 tsp chopped dill
• 100g Distinctly Scandinavia Hot Smoked Salmon, flaked

Method

Preheat the oven to 200oC, gas mark 6. Place the sliced baguette on a large baking sheet. Mix the oil and garlic together and use to brush over the bread. Season and bake for 10 minutes. Spread with ricotta.

For the topping mix crème fraîche, onion and dill season to taste. Spoon onto bruschetta and top with smoked salmon.