Marinated Salmon Antipasto on Rye or Sourdough bruschetta
This delicious, healthy salmon antipasto is perfect served with chilled white wine or bubbles.
Preparation time 20 minutes plus 10 minutes marinating time
Ingredients:
300 - 400g smoked salmon approx
Juice of 2 lemons
2 Tbsp Acetum sea salt with fresh herbs
1 cup chopped fresh Dill
15 leaves fresh chopped basil
½ tsp sugar
2 ½ Tbsp Extra Virgin Olive Oil
Freshly ground black pepper
Sourdough or rye bread to serve
Method:
Remove skin and any bones from the salmon with tweezers and rinse off with cold water.
Slice salmon very thinly with a sharp knife and arrange slices next to each other on a platter.
Pour lemon juice and olive oil over salmon, sprinkle with Acetum sea salt and the ground pepper and scatter herbs evenly on top. Cover and allow salmon to marinate in the fridge for 10mins.
Serve on top of blinis or a slice of sourdough brushed with EV olive oil and lightly toasted or fresh rye bread.
Garnish with extra herbs as desired.
Products used in this recipe
Acetum Sardinian Sea Salt with Aromatic Herbs 200g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
