Bruschetta with spicy beets and salmon

This appetizer can be made very fast if you bake the beets beforehand. The rest is done in a jiffy! Slices of lightly salted salmon on a bed of beet cream with ginger and tangerine juice nicely arranged on a piece of grilled bran bread (or even better - Borodino). I like that combination very much
Ingredients for bruschetta with spicy beets and salmon:
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Bread
(preferably reduced-variety or black bread)
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3 slices.
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Beets
(medium size)
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2 pcs
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Cream cheese
(can be with horseradish or herbs)
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2 teaspoon
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Ginger
(dried)
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1 pinch.
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Tangerine
(need juice and zest)
-
1 pc
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Salt
-
1 pinch.
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Black pepper
-
1 pinch.
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Salmon
(lightly salted)
-
3 slices.
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Green onion
-
1 twig.
How to cook bruschetta with spicy beets and salmon step by step with photos
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Boil the beets or bake them in foil until fully cooked |
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Squeeze the juice from the mandarin and remove the zest. Place beets in a food processor, add tangerine juice and zest, cream cheese, ginger, pepper and taste for salt (cheese is salty, you don't have to grind it). |
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Dice skinless salmon. Lightly toast bread in a grill or toaster oven. The inside should not be too dry, but the crust needs to be firm so that the cream doesn't get soggy |
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Spoon the beet cream gently to release a little extra liquid. Place in a piping bag, possibly with a nozzle. Pipe a cap of beet cream onto the slices of bread and top with cubes of salmon.
Sprinkle with chopped chives. Serve at once. |
Nutritional Value:
Whole Dish: |
Calories
1265.7 Calories
|
Protein
129.6 g
|
Fat
45.3 g
|
Carbohydrates
75.2 g
|
Per Serving: |
Calories 421.9 Calories |
Protein 43.2 g |
Fat 15.1 g |
Carbohydrates 25.1 g |
100g: |
Calories 124.1 Calories |
Protein 12.7 g |
Fat 4.4 g |
Carbohydrates 7.4 g |
Salt, Black Pepper, Spicy, Beetroot, Ginger, Green onions, Salty, Cream Cheese, Salmon, Tangerine, Starters, Sandwiches, Open Sandwich