Regal Smoked Salmon Bruschetta with a Currant and Red Onion Pickle

, from Issue #83. March, 2019
Photography by Vanessa and Michael Lewis.
    Regal Smoked Salmon Bruschetta with a Currant and Red Onion Pickle

    Protein-packed Regal King Salmon is the perfect healthy meal solution for busy cooks.

    INGREDIENTS

    Pickle
    1/3 cup apple cider vinegar
    1 tablespoon water
    1 tablespoon caster sugar
    1 teaspoon sea salt
    pinch chilli flakes
    1 tablespoon wholegrain mustard
    1 clove garlic, crushed
    1 small red onion, very thinly sliced
    2 tablespoons currants
    2 tablespoons capers
    To serve
    100-gram pack Regal Manuka Smoked Salmon Slices
    4 slices sourdough bread, grilled and rubbed with a cut clove of garlic
    mayonnaise
    ½ small telegraph cucumber, halved, seeded and thinly sliced on the diagonal
    fresh herbs, use either mint, dill, basil or parsley
    olive oil, sea salt and ground pepper

    METHOD

    Pickle: Put the vinegar, water, sugar, salt, chilli, mustard and garlic in a medium saucepan and bring to the boil. Take off the heat and stir in the onion, currants and capers. Cover and leave until cool, stirring occasionally.

    To serve: Drain the liquid off the pickle and discard. Spread the grilled bread with mayonnaise then pile the pickles and cucumber on top along with slices of Regal Salmon. Garnish with herbs, a drizzle of olive oil and season. Makes 4 bruschetta

    smoked manuka salmon regal

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