Smoked salmon bruschetta

Serve this delicious smoked salmon bruschetta to your guests at your next gathering. Topped with a sprig of fresh dill, and served with a glass of bubbles, they will be sure to please.

Ingredients

200 gram crème fraîche

2 tablespoon rinsed, drained baby capers

2 teaspoon finely grated lemon rind

2 teaspoon lemon juice

2 teaspoon finely chopped fresh dill

1 long baguette

200 gram thinly sliced smoked salmon

Method

1.Combine crème fraîche, capers, lemon rind, juice and dill in small bowl.

2.Cut 1 long baguette into 16 slices; toast, both sides, under preheated grill.

3.Spread with crème fraîche mixture. Divide smoked salmon among toast slices; top each with thinly sliced red onion and dill sprig.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories