Regal Smoked Salmon Bruschetta with a Currant and Red Onion Pickle
Photography by Vanessa and Michael Lewis.
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
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