Italian cuisine is widely known throughout the world. Most often, it is associated with pasta or pizza. But in reality it is much more original and diverse than we used to think. Every corner of the sunny country has its own traditional dishes.
Background
Bruschetta with salmon is especially popular in central Italy. This is a kind of snack, common in other regions. It is also used to increase appetite in front of the main course. Such an Italian aperitif. Initially, such food was in demand among the poor population of the country. A distinctive feature of a bruschetta is bread, which is pre-dried and fried on a wire rack or grill. Mostly for such a "sandwich" use ciabatta.
There are a lot of options for cooking such a dish. It is served with tomatoes, fragrant herbs, ham, eggs, eggplant, mozzarella and even olives. The most popular recipes for bruschetta with salmon as in the photo.
Classic recipe
To understand what it is and what it is eaten with, you need to turn to the origins. Initially, this dish was very simple: cut white bread into slices and fry in a pan until golden brown. After which the bread was cooled and rubbed properly with garlic. Then the fragrant slices were poured with olive oil, pepper, salted and a leaf of basil was added. Now this dish is prepared more varied.
Tender salmon
If you like fish, then do not deny yourself the pleasure to try a bruschetta with salmon. Preparing such a dish is not difficult, but the taste should be very tender and refined.
To get started, take all the necessary ingredients. You will need:
- Avocado (1 piece);
- Olive oil (1 tablespoon);
- Salt and pepper;
- Ruccola;
- Half lime;
- 2 branches of fragrant dill;
- Small slices of baguette (6-10 pieces);
- Salmon (300g).
Cut the baguette into small slices. Then fry them well on a grill or pan until golden brown. Carefully pour the bread with olive oil. If you have a special pastry brush, you can use it. So the oil is distributed evenly. Next, the avocado must be cut into two equal parts and get rid of the stone. Peel the fruit from the skin, and cut the pulp into small cubes. Then put them in a blender bowl with chopped dill. Add ground pepper, salt and olive oil to taste. Do not forget to pour all this with the juice of half a lime. Using a blender, mash and put it on pre-prepared pieces of baguette. Thinly sliced salmon, lay gently on top. It remains only to decorate the bruschetta with salmon arugula and can be served.
Add cheese
Italian cheeses are no less famous than pasta or pizza. Famous cheese makers annually hold festivals where a wide variety of varieties are tasted. And the assortment of cheeses is so diverse that in different regions you can find up to 400 types of the same product.
Bruschetta with salmon and cheese will be even tastier. Cheese will be able to give the dish a gentle touch and tone the taste of fish. If we are talking about cream cheese, then mascarpone, Philadelphia and, of course, almette are ideal.
Variety of flavors
Even one salmon bruschetta recipe can be prepared in different ways. Add cream cheese or pesto, smoked eggplant or quail eggs, and replace Italian ciabatta with French baguette or Borodino black bread. Such a dish will certainly differ from the previous one and stand out for its taste features. By the way, a bruschetta with salmon and cream cheese must necessarily turn out to be especially tender.
Despite replacing the ingredients, the recipe for cooking is almost unchanged. If you decide to use pesto, add it after fish appears on the toasted slices of bread.
Eggplant, by contrast, should be added immediately as soon as the crust of bread is browned. Put everything else on top. Do not forget to pre-fry the eggplants and cut them into small, neat cubes. In such a recipe, you can add cherry tomatoes and sprinkle bruschetta with parmesan. Instead of olive oil, it is recommended to use balsamic vinegar.
Bruschetta with salmon and poached egg from quail eggs is perfect for a wholesome breakfast. First, fry the leek with garlic in a pan and let cool. Now you need to make a poached egg correctly. There is a small mastery trick. Before lowering the egg in water, let the excess liquid drain from the protein. Then pour half a liter of water into a deep pan and add vinegar (0.5 teaspoon). Wait for the water to boil. Next, make a funnel in the water and pour the egg there. A poached egg should not be cooked for longer than one minute.
Then cut the tomatoes into small cubes and add the fried onions to them. All this salt and pepper to taste. Then everything is the same. Pour a little oil on the finished slices of bread, add the egg and other ingredients.
Enjoy your meal!