Bruschetta with Hot-Smoked Salmon Fillet and Avocado

A Bit of Bruschetta History

Bruschetta originates from Italy, and its history goes back to ancient Roman times. Originally, this simple and affordable snack bread with olive oil was invented by Italian peasants who toasted bread over an open flame and rubbed it with garlic to add flavor.Over time, bruschetta became popular throughout Italy and developed many variations with different toppings — from tomatoes and basil to meat and fish ingredients, like salmon. Today, bruschetta is a classic appetizer known worldwide, valued for its rich flavor and ease of preparation.

Bruschetta Recipe

An excellent option for lovers of a richer, smoky flavor. Hot smoking makes the salmon tender with a pleasant texture, and the combination with creamy avocado and crispy baguette creates the perfect appetizer.

Ingredients:

• 200 g hot-smoked salmon fillet

• 1 ripe avocado

• 1 baguette (or ciabatta)

• 2 tbsp olive oil

• 1–2 cloves garlic

• Juice of 1 lemon

• Salt and pepper to taste

• Fresh herbs (dill or parsley) for garnish

Preparation:

1. Preparing the bread: Slice the baguette into thin slices (about 1 cm thick). Toast them in a dry skillet or in the oven at 200°C until golden and crispy.

2. Preparing the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Cut it into cubes and drizzle with lemon juice to prevent browning.

3. Preparing the salmon: Break the salmon fillet into small pieces, removing all bones and skin.

4. Assembling the bruschetta: Brush each bread slice with olive oil and rub with a clove of garlic. Layer the avocado on top, then add pieces of salmon.

5. Serving: Season with salt and pepper to taste, garnish with fresh herbs, and serve immediately while the bread is still crispy.

Tips:

• Add slices of cucumber or red onion for a crunchy texture.

• Drizzle with a few drops of balsamic glaze for a hint of sweetness.

Enjoy your meal!