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Salmon bruschettas

Salmon bruschettas

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Something fast and tasty! I promise I'll do something more "wow" soon! :)

  • 400 g smoked salmon
  • 400 g cherry tomatoes
  • smoked cheese
  • spices: salt, pepper, rosemary
  • bread (I used 5 large slices of peasant bread)
  • optional olive oil and garlic (I gave up this step ... to grease the slices with a little olive oil and a little rubbed garlic so because we like simple)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Salmon bruschettas:

We cut bread into smaller pieces, no matter the shape. Put them in the oven until they are browned or bake them in the toaster.

Cut strips or cubes of salmon, cheese, tomatoes. We season them to taste.

Then we start assembling at will, without having an exact order.

Avocado and salmon bruschettas

Avocado and salmon bruschettas from: baguette, avocado, red onion, smoked salmon fillets, lemon juice, dill.


  • 1 baguette
  • 1 avocado
  • 1 red onion
  • 100 g fillets of smoked salmon
  • juice of 1/2 lemon
  • 2-3 dill threads

Method of preparation:

Cut the avocado fruit in half lengthwise, remove the seeds and, using a teaspoon, remove the core from the peel. Peel and finely chop the onion. Pass the avocado fruit together with the freshly squeezed lemon juice, in the obtained paste, incorporate the red onion.

Cut the baguette into 1 & # 8211 1/2 cm thin slices, which you fry in the toaster or on a non-stick pan. Spread avocado paste on each slice. Place strips of salmon fillets on top as aesthetically as possible.

Decorate with dill and serve the appetizer after you have cooled it for 15-20 minutes.

Bruschettas with smoked salmon and cream cheese

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Mediterranean style salmon ingredient:

  • 4 pieces of salmon fillets, also with skin, of about 160-180 grams each
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 2 tablespoons of preserved capers, drained of liquid
  • 1 knife tip of ground cumin
  • 1 knife tip of ground coriander
  • 1 knife tip of ground pepper
  • 2 large cloves of garlic
  • lemon peel to taste
  • 60 ml. of extra virgin olive oil
  • juice from 1 large lemon or 2 smaller ones

Preparing salmon in Mediterranean style

Chop the finely chopped garlic, chop the capers (just so they are not whole), mix with salt, pepper, cumin and ground coriander, grated lemon peel and salt. Add the lemon juice and mix well, then add the olive oil. Stir the sauce well. Place the salmon fillets in a bowl and pour the sauce over them, turning them on all sides:

Cover the dish with a lid or foil and refrigerate for 2 hours. After this time, heat a non-stick pan well and place the salmon fillets, skin down:

After 6 minutes, return the salmon:

It is kept in the pan for another 4 minutes, depending on the thickness of the fillets, until it is well done and nicely browned, after which they are removed and kept warm, covered, until serving:

Serve with your favorite garnish (I chose my crispy baked zucchini), covering the fillets with the remaining caper sauce:

Monday, July 24 Breakfast: Oatmeal muffins (no flour and no sugar). I am always looking for healthy dishes that are made quickly or that can be made even the day before. These muffins can be successfully served 2 days in a row. Snack: A fruit (at the nursery). Lunch: Vegetable cream soup [& hellip] Read more & # 8230

Monday, June 26 Breakfast: Bulgur with dried fruit and carob powder. Snack: A fruit (at the nursery). Lunch: Meatballs with salmon. Snack: Cherries and strawberries. Dinner: Yogurt with chia seeds. Tuesday, June 27 Breakfast: Crackers with ricotta, tomatoes and cucumbers. Snack: A fruit (at the nursery). Lunch: Lentil cream soup. Snack: Candy [& hellip] Read more & # 8230

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Salmon with lemon sauce

The second option on the salmon recipe list is simple and tasty.


Method of preparation

  1. Cut the lemon into very thin slices and fry it in butter until it starts to caramelize.
  2. Add the chopped red onion and leave it until translucent.
  3. Add half of the freshly squeezed lemon juice and let it all boil. Then leave to cool.
  4. Add the cream and put it on the fire again, stirring gently. Bring to a boil until reduced by half.
  5. Add salt and pepper to taste.
  6. Cover a tray with aluminum foil and grease the portion of the salmon well with butter.
  7. Place the fish on foil, with salt and pepper to taste. Cover well with sauce.
  8. Bake for 15 minutes at 180 ° C.

Salmon with oranges

The salmon is portioned, and the vegetables and fruits are sliced.

Baking paper is cut into 50 cm long pieces for each piece of salmon. A layer of spinach leaves is arranged on each piece of paper,

zucchini slices, carrot slices and orange slices.

Put a piece of salmon over them.

Sprinkle a little olive oil, salt and pepper, then add lemon slices and a sprig of thyme.

Wrap the paper around the fish according to the papillote technique.

All the packages are placed on a tray and baked for 20 minutes in the hot oven.

Smoked salmon bruschettas (cold or hot)

There is a fish market in Tampere several times a year. Where do you go and eat fish or buy for home. The local offer is not extremely rich in number of species, but they make a lot of dishes that you can eat on the spot or later. I found here salmon, pikeperch, pike, mackerel, muikku (white whitefish) - a small fish prepared like anchovies, rainbow trout.

At the fish market at the beginning of October, we were lucky enough to come across an uncle who had a tiny table and on it, stacked, many packages of smoked fish or marinated with herbs. From everything he had there, I bought some cold-smoked salmon and another hot-smoked one. The difference between the two is obvious, both in taste and texture, the hot smoked, for example, being cooked. The cold one stays raw.

Now, how they smoke hot (I haven't seen the process in the cold yet): in the sauna, or in the layered smoker, or on the coniferous wood board. I basically nail or put halves of salmon or trout between two grills and keep them close to the fire and smoke. Savulohi is the term for smoked salmon and loimulohi for flame salmon.

I can't even tell you which one I liked best. All I know is that that cold-smoked salmon was delicious, and I'm sorry I didn't take more. Probably someone heard me cry that 2 weeks after this I found another uncle with his wife who was selling cold smoked salmon directly from the trunk of the car in the open market next to us. This is also very good, but a bit drier.

Returning to these bruschettas: to get a little out of the monotony of eating fish, I used some fresh creams, lime, caramelized onions and some browned baguette in the pan. As follows.

Ingredients for smoked salmon bruschettas

1 baguette of good quality bread (can be found at Miez, Pain Plaisir, you see)
2 medium white or red onions, according to preferences
20 g butter
1-2 boxes of fresh cream
(or fermented cream 30% fat)
200 g cold smoked salmon
200 g hot smoked salmon (I saw Mega at one point)
a few dill flowers or leaves
1 file
1 teaspoon balsamic vinegar
salt, pepper to taste

Cut the wand into thin slices and brown them in the oven or in a pan (as you prefer, I prefer the pan).

Peel an onion, cut it in half, then julienne and fry over low heat in butter until it changes color to light brown, gold. Add balsamic vinegar, salt and pepper and leave on the fire for another minute.

On each slice of bread put a tablespoon of sour cream or fermented cream then one of caramelized onions, then diced salmon or slices. Garnish with a slice, two of lime and dill flowers.


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