Smoked Salmon Bruschetta with Pickled Radishes
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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