Salmon Pâté Bruschetta Recipes

BRUSCHETTA WITH SALMON TARTARE AND ROE RECIPE - (4.3/5)

Steps:

• Toast both sides of the bread until golden, then rub one side of each slice with the halved garlic cloves and brush generously with the extra virgin olive oil. Cut the salmon fillets into 1/2 inch dice, place in a nonmetallic bowl with the chives, lime juice, and 2 tablespoons extra virgin olive oil, and season with salt and pepper. Serve the salmon tartare immediately on the slices of bruschetta, topped with a small spoonful of each creme fraiche and salmon roe.

SALMON PâTé BRUSCHETTA

Steps:

• Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
• Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
• Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
• When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.

SALMON BRUSCHETTA

Steps:

• Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

BAKED BRUSCHETTA SALMON

Steps:

• Heat oven to 400ºF.
• Pulse first 4 ingredients in food processor until finely chopped.
• Add dressing; process until blended.
• Place fish on parchment-covered baking sheet; cover with tomato mixture.
• Bake 18 to 20 min. or until fish flakes easily with fork.

SALMON PATE

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.

GUACAMOLE-SMOKED SALMON BRUSCHETTA

Steps:

• Mash the avocados together. Add the chopped tomatoes, grated carrots, crushed fennel seeds, salt and pepper, and lemon juice. Mix well.
• Thinly butter each slice of French bread, and toast it in the oven for 2 minutes.
• After taking out the French bread slices, add one piece of smoked salmon to each slice.
• Top the French bread and salmon with one or two slices of white onion, as desired.
• Adding as a third layer of topping the tomato-avocado mix.
• Serve one or two per person.

EASY SALMON PATE

Steps:

• Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
• Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.