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Salmon Gravlax Bruschetta
Salmon Gravlax Bruschetta
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
10 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6

For the pickled celery

  • Cut the celery into 0.3 cm slices and place in a bowl.
  • In a saucepan, add the white wine vinegar and sugar.
  • Place over medium to low heat and simmer for 5 minutes until the sugar dissolves.
  • Wisk the mixture thoroughly and pour over the celery.
  • Allow to cool for 15-20 minutes and refrigerate until needed.

For the bruschetta

  • Thinly slice the salmon and set aside.
  • Thinly slice the pear and transfer to a bowl.
  • Thinly slice the onion and add to the bowl.
  • Add the capers, salt and olive oil. Mix with a spoon.
  • Add 1-2 tablespoons of the pickled celery and mix.
  • Slice the bread.
  • Place a nonstick pan over medium heat.
  • Add the butter and let it melt.
  • Add the pieces of bread and toast until golden.
  • Arrange on a plate and add the mustard on the side.
  • Spread the slices of salmon gravlax on the plate and top with the salad prepared.
  • Serve.
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