Wild Alaska salmon from the cool waters of the Pacific Ocean is a tasty and sustainable ingredient and its all-natural bright red colour is sure to make a vibrant addition to any Christmas menu. Low in fat and packed with protein and Omega-3 oils, it also offers a healthier alternative amidst the excesses of the festive season.
In its smoked form, wild Alaska salmon makes for a great Christmas canapé or light starter, such as the Wild Alaska Smoked Salmon Bruschetta recipe below.
Festive favourites include Waitrose’s Wild Alaskan Whiskey Oak Smoked Salmon, Tesco Finest Wild Alaska Smoked Salmon and Sainsbury’s Taste the Difference Wild Sockeye Smoked Salmon, all of which hail from the same clean icy waters and boast naturally rich flavours and a roasted wintery aroma.
Wild Alaska Smoked Salmon Bruschetta
12 slices smoked wild Alaska salmon
4 tbsp olive oil
12 slices rustic-style bread
1 garlic clove, crushed
Rocket or salad leaves
2 tomatoes, deseeded and chopped
½ red onion, very finely sliced
1 tbsp balsamic vinegar
Pinch of caster sugar
Preheat a char-grill pan or the grill.
Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic.
Char-grill or grill the slices of bread until lightly browned on one side only.
Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread.
Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar.
Stir well, then spoon some onto each bruschetta.
Cook’s tip: Balsamic vinegar gives the best flavour, though you could use red or white wine vinegar as an alternative.
Recipe: Alaska Seafood Marketing Institute
Photo: Steve Lee