Bruschettas with cold smoked salmon (4 persons)

Are you having a wine party with the neighbours? No problem! All you need is some cold smoked KAIGO Alaskan salmon and you can quickly make some delectable snacks. By the way, this recipe would be an excellent fit for a leisurely Sunday breakfast as well.

INGREDIENTS
360 g cold smoked Alaskan salmon
2 red onions (finely sliced)
20 g lime juice
Salt (according to taste)
12 slices of sourdough bread
Extra Virgin olive oil
6 medium size avocados
Korean pepper
120 g goat cheese (crumbled)
Chopped fresh thyme
PREPARATION (10–12 min)
  • Toss the onions with the lime juice and salt, leave to marinate until the onions become soft.
  • Spread some olive oil on the bread slices and toast in the oven.
  • Place a half of a finely sliced avocado on each slice of bread.
  • Sprinkle with some salt and Korean pepper. Add the cheese crumbles on top, then some of the marinated onions and finely the salmon slices.
  • Lightly drizzle with olive oil and then add the crushed thyme.
CHEF'S TIP
  • The goat cheese or avocado can be replaced with tomatoes or salad leaves. The advantage of the cold smoked salmon is how pairable it is with various other products – its flavour will be wonderful in any combination.