Wild Alaska smoked salmon bruschetta

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.

Wild Alaska smoked salmon brushetta
Wild Alaska smoked salmon brushetta

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

Serves 4-6

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

Bruce McMichael

Food writing, discovering food stories, meeting producers, chefs and food enthusiasts are all part of desire to inspire, inform my readers and fellow food lovers. I am a freelance writer, journalist and published author focusing on the international world of food and drink, culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. Based in London I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.

3 thoughts on “Wild Alaska smoked salmon bruschetta

      1. Well, I find the garlic cloves flavor very strong. Garlic salt quenches your craving for garlic and is not strong either.
        Fish+Garlic is an awesome combo 🙂
        Infact, I wanted to use cod here..