Regal Smoked Salmon Bruschetta with a Currant and Red Onion Pickle
Photography Vanessa and Michael Lewis.
Protein-packed Regal King Salmon is the perfect healthy meal solution for busy cooks.
INGREDIENTS
Pickle
1/3 cup apple cider vinegar
1 tablespoon water
1 tablespoon caster sugar
1 teaspoon sea salt
pinch chilli flakes
1 tablespoon wholegrain mustard
1 clove garlic, crushed
1 small red onion, very thinly sliced
2 tablespoons currants
2 tablespoons capers
To serve
100-gram pack Regal Manuka Smoked Salmon Slices
4 slices sourdough bread, grilled and rubbed with a cut clove of garlic
mayonnaise
½ small telegraph cucumber, halved, seeded and thinly sliced on the diagonal
fresh herbs, use either mint, dill, basil or parsley
olive oil, sea salt and ground pepper
METHOD
Pickle: Put the vinegar, water, sugar, salt, chilli, mustard and garlic in a medium saucepan and bring to the boil. Take off the heat and stir in the onion, currants and capers. Cover and leave until cool, stirring occasionally.
To serve: Drain the liquid off the pickle and discard. Spread the grilled bread with mayonnaise then pile the pickles and cucumber on top along with slices of Regal Salmon. Garnish with herbs, a drizzle of olive oil and season. Makes 4 bruschetta
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Roast Asparagus with Smoked Salmon and Crisp Almond Crumbs]()
RecipeRoast Asparagus with Smoked Salmon and Crisp Almond Crumbs
Article by Claire Aldous![Smoked Salmon, Warm Roasted Gremolata Potatoes and Asparagus]()
RecipeSmoked Salmon, Warm Roasted Gremolata Potatoes and Asparagus
Article by Claire Aldous![Hot Smoked Salmon and Potato Gratins]()
RecipeHot Smoked Salmon and Potato Gratins
Article by Claire Aldous![Smoked Salmon and Herb Crêpes]()
RecipeSmoked Salmon and Herb Crêpes
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.