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.

Serve

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

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. 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.

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..

        Like

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s