Best 4 Bruschetta With Salmon Tartare And Roe Recipes
Indulge in a symphony of flavors with our delectable Bruschetta with Salmon Tartare and Roe, an exquisite appetizer that tantalizes the taste buds. This culinary masterpiece begins with a crispy crostini, toasted to perfection and topped with a vibrant and zesty mix of diced salmon, capers, red onion, and fresh herbs. The salmon tartare, prepared with the finest quality salmon, is seasoned with lemon juice, olive oil, and a hint of Dijon mustard, creating a smooth and flavorful spread. Topped with glistening salmon roe, this bruschetta offers a burst of briny delight in every bite. Accompanying this delightful appetizer is a refreshing Avocado and Mango Salsa, a vibrant medley of ripe avocados, sweet mangoes, red onion, and cilantro, tossed in a tangy citrus dressing. The contrasting flavors and textures of the salsa complement the richness of the salmon tartare, creating a harmonious balance of flavors.
Let's cook with our recipes!
BRUSCHETTA WITH SALMON TARTARE AND ROE RECIPE - (4.3/5)
Provided by jjadin
Number Of Ingredients 10
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 TARTARE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers.
BRUSCHETTA BAKED SALMON
The most delicious balsamic baked salmon is topped with fresh tomato basil bruschetta in this easy recipe, made in just 29 minutes! It's healthy, gluten free, low carb and whole30 compliant!
Provided by Whitney Bond
Categories Main Course
Time 29m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a small pot on the stove over medium high heat.
- Add the garlic and saute for 1 minute.
- Add the balsamic vinegar, salt and pepper.
- Simmer on the stove for 5 minutes.
- Remove from the heat and stir in the fresh basil.
- Place the salmon on a foil lined baking sheet and cover with the balsamic sauce.
- Place the salmon in the oven for 15 minutes.
- While the salmon is in the oven, prepare the bruschetta.
- Combine all of the ingredients in a small mixing bowl.
- When the salmon comes out of the oven, top with the bruschetta and serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 12 g, Protein 35 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 959 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Tips:
- Use fresh, high-quality ingredients: This will make all the difference in the taste of your bruschetta. Look for ripe tomatoes, fresh herbs, and good-quality bread.
- Chop the tomatoes and herbs finely: This will help them to distribute their flavor evenly throughout the bruschetta.
- Don't skimp on the olive oil: Olive oil is what gives bruschetta its characteristic flavor, so be generous with it. Extra virgin olive oil is the best choice.
- Toast the bread until it is golden brown and crispy: This will help it to hold up to the toppings and prevent it from getting soggy.
- Top the bruschetta with the salmon tartare and roe just before serving: This will help to keep the tartare fresh and prevent it from becoming too fishy.
Conclusion:
Bruschetta with salmon tartare and roe is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it at a party or enjoying it as a light meal, this bruschetta is sure to please everyone.
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