Bruschetta with salmon: unusual recipes

Italian cuisine is widely known around the world. Most often it is associated with pasta or pizza. But in fact it is much more original and diverse than we used to think. In every corner of the Sunny country has its own traditional dishes.

Prehistory

In Central Italy is especially popular bruschetta with salmon. It is a kind of appetizer, common in other regions. Also it is used to increase appetite before the main course. This Italian aperitif. Initially, such foods were in demand among the poor population. A distinctive feature of bruschetta is the bread, which is pre-dried and fried on a grill or a grill. Basically for such a “sandwich” they use ciabatta.

The Options of cooking such dishes a great many. It is served with tomatoes, herbs, ham, eggs, eggplant, mozzarella cheese and even olives. The most popular recipes bruschetta with salmon as the photo.

Classic recipe

To understand what it is and what it is to eat, you need to go to the source. Initially this dish was very simple: white bread cut in slices and fried on a pan until Golden brown. After the bread has cooled and properly rubbed with garlic. Further fragrant slices doused in olive oil, has peppered, has salted and added a leaf of Basil. Now this dish is served more diverse.

Tender salmon

If you love fish, don't deny yourself the pleasure to try the bruschetta with salmon. To cook this dish will not be easy, but the taste should be very delicate and refined.

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To start, take all the necessary ingredients. You will need:

• Avocado (1);
• Olive oil (1 tablespoon);
• Salt and pepper to taste;
• Arugula;
• Half a lime;
• 2 sprigs of fragrant dill;
• Small baguette slices (6-10 pieces);
• Salmon (300g).

Slice the baguette into small slices. Then carefully fry them on the grill or in a frying pan until Golden brown. Gently pour the bread with olive oil. If you have a special pastry brush, you can use it. So the oil is evenly distributed. Next, the avocado needs to be cut into two equal parts and to get rid of the bones. Clean the fruit from the skin and cut the flesh into small cubes. Then put them in the bowl of a blender along with chopped dill. Add pepper, salt and olive oil to taste. Don't forget to season juice of half a lime. With the help of a blender make puree and put it on in advance prepared pieces of baguette. Salmon, cut into thin slices, and carefully place on top. It remains only to decorate the bruschetta with salmon and arugula and serve.

Add cheese

Italian cheese is known not less, than pasta or pizza. Known to cheese-makers hold annual festivals which tasted the different varieties. And the range of cheeses is so diverse that different regions can be found up to 400 types of the same product.

Bruschetta with salmon and cheese will turn out even tastier. The cheese will give the dish a sweet touch and set off the taste of the fish. If we are talking about cream cheese, the perfect mascarpone, Philadelphia and, of course, almette.

A Variety of flavors

Even one recipe bruschetta with salmon can be cooked in different ways. Add cream cheese or pesto, smoked eggplant or quail eggs, Italian ciabatta and replace it with a French baguette or rye bread bread. This dish is sure to be different from the previous ones and stand out for its taste characteristics. By the way, bruschetta with salmon and cream cheese must be particularly gentle.

Despite the replacement of ingredients, the recipe is almost unchanged. If you decide to use the pesto, then add it after on toasted slices of bread will appear to the fish.

Eggplant, on the contrary, should be added as soon as the crust of bread is browned. Everything else is just spit it out on top. Don't forget to pre-fry the eggplants and cut them in small neat cubes. In this recipe, you can add the cherry tomatoes and sprinkle with Parmesan bruschetta. And instead of olive oil it is recommended to use balsamic vinegar.

Bruschetta with salmon and poached egg of quail eggs is perfect for a healthy Breakfast. To start, sauté in the pan the leeks with the garlic and let cool. Now you need to properly make a poached egg. There is a small master's cunning. Before dropping the egg into the water, allow to drain excess fluid from protein. Then in a deep saucepan, pour half a liter of water and add vinegar (0.5 teaspoon). Wait until the water boils. Then do in the water funnel and pour it in the egg. A poached egg should not cook longer than one minute.

Then slice the tomatoes in small cubes and add fried onions. All this salt and pepper to taste. Then everything is the same. On prepared slices of bread, put a little oil, add the egg and remaining ingredients.

Bon appetit!