Regal Dill Cured Salmon Bruschetta With Pickled Radishes (1)

Smoked Salmon Bruschetta with Pickled Radishes

  • Difficulty: Easy
  • Serves: 8
  • Preparation time:
  • Cooking time:

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Ingredients

Pickled radishes:
  • 4 radishes, thinly sliced
  • 1/2 apple cider vinegar
  • 1/2 cup water
  • 4 Tbsp caster sugar
  • 1 tsp salt
  • 1 clove garlic, sliced

To assemble:
  • 200g sour cream
  • 2 Tbsp horseradish, grated
  • 1 lemon, rind, finely rated
  • 1 Tbsp chives, finely chopped
  • 1 Tbsp fresh dill, finely chopped, plus extra to serve
  • 8 slices sourdough or ciabatta
  • 1/2 red onion, thinly sliced
  • 2 Tbsp capers
  • 200g Regal Cold Smoked Salmon
  • rock salt and ground black pepper
  • radish micro greens, optional

Method

Radish pickles:

Put the radishes that have been finely cut tightly together in a jar.

In a saucepan, combine the apple cider vinegar, water, caster sugar, salt, and garlic slices. Bring to a boil, then reduce heat and simmer once all sugar has dissolved. Before serving, let the mixture completely cool after pouring it over the vegetables.

To assemble:

Combine the sour cream, horseradish, lemon rind, chives, and dill in a small bowl.

Toast the bread slices before covering each with a thick layer of the sour cream mixture. Add smoked salmon, pickled cucumber, and red onion on top. Add radish microgreens and dill as garnish. Season with salt and pepper.

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