Bruschetta al salmon carpaccio
Instructions
For the bruschetta: turn the oven to 180 degrees or heat a grill.
Meanwhile, put the fresh salmon carpaccio in a dish and marinate it with a few drops of lemon juice and a few tablespoons of olive oil extra virgin.
Thinly slice the cipolloni well washed and dried and toss with olive oil a few drops of lemon juice, 1 pinch of salt and some pepper.
Toast the slices of bread in the oven or on the grill, until well browned on both sides.
To serve: Lightly grease the toasted slices of bread still hot, spread over slices of salmon, the chopped fennel, cipolloni washers and season the bruschetta with the marinade used for the cipolloni selection.
Serve the bruschette hot or cold.
Ingredients and dosing for 4 persons
- 8 slices whole wheat bread
- 2 cipolloni
- 3 sprigs of fennel
- 1 lemon
- 400 g of fresh salmon carpaccio
- A few tablespoons of olive oil extra virgin
- 1 pinch of salt
- Little of pepper