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:
- Bread (preferably reduced-variety or black bread) - 3 slices.
- Beets (medium size) - 2 pcs
- Cream cheese (can be with horseradish or herbs) - 2 teaspoon
- Ginger (dried) - 1 pinch.
- Tangerine (need juice and zest) - 1 pc
- Salt - 1 pinch.
- Black pepper - 1 pinch.
- Salmon (lightly salted) - 3 slices.
- Green onion - 1 twig.
How to cook bruschetta with spicy beets and salmon step by step with photos
|
Boil the beets or bake them in foil until fully cooked |
|
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). |
|
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 |
|
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. |
Salt, Black Pepper, Spicy, Beetroot, Ginger, Green onions, Salty, Cream Cheese, Salmon, Tangerine, Starters, Sandwiches, Open Sandwich
