John Myers
Bruschetta with Cress and Salmon
The perfect bruschetta with cress and salmon recipe with a picture and simple step-by-step instructions.
- 200 g Smoked salmon
- 1 Mini cucumber
- 0,5 Cress patch
- 1 Shallot, very finely diced
- 1 tbsp Cream of horseradish
- 2 tbsp Lime juice
- Salt
- Pepper
- 8 Discs Baguette
- 1 Clove of garlic
- Olive oil
- Dice the salmon very finely and place in a bowl. Peel and quarter the cucumber and remove the seeds with a sharp spoon and then dice the cucumber very finely and add to the salmon. The diced shallot is also added and then cut off the cress with scissors and add it as well.
- Now mix everything well and add the horseradish and lime juice, mix again and then season with salt and pepper and then leave to stand in the refrigerator for about 1 hour, well covered.
- To serve, toast the baguette slices (you can also use ciabatta), after toasting, rub the baguette slices from one side with the clove of garlic, brush with a little olive oil and serve the cress-salmon on top and decorate with a little cress.
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