Smoked Salmon Bruschetta

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Australian food meets Little Italy in this great idea for smoked salmon from Aussie Chef Benjamin Christie, which I've adapted just a little from the original.

Of course, you could take a short cut here by buying your salmon ready smoked, but you would not get the same intensity of flavor and you certainly wouldn't have those great tastes from the natural Aussie ingredients.

More recipes like this, including the ingredients you need to go with them, can be obtained from the Dining Downunder website.

Okay, let's get on with the recipe:

For approx 20 – 30 pieces:

400-500g side of fresh Tasmanian salmon, pin bones removed
1 sheet paperbark roll (sliced)
1-2ml food grade eucalyptus oil
50ml sugar syrup
100g ricotta cheese
1 small bunch chives
2 French bread sticks, sliced diagonally
5g toasted sesame seeds
freshly chopped chives

In a baking tray lay a little paperbark on the base of the tray. Over the paperbark, place a cooling rack to rest the salmon on. Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.

Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon. Leave on the stove for 30 minutes on very low heat. Remove and allow to cool in the tray. When cool brush with remaining sugar syrup, cover and store in cool room over night.

Toast the bread slices lightly, spread a little ricotta cheese on each, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives.

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