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Leftover salmon and chive bruschetta recipe

    200g (7oz) cooked leftover salmon, flaked
    4tbsp crème fraîche
    1tbsp chives, chopped, plus extra for garnish
    1/2 lemon, juiced
    black pepper
    4 slices white crusty bread
    1 clove garlic, halved
    1tbsp olive oil

    A quick summer brunch or light lunch for you and a friend, perfect served with a crisp white wine or an elderflower spritzer. This recipe is a tasty leftovers idea from our maple-glazed roast salmon dish. If you'd like to make it from scratch, you'll need 200g (7oz) of salmon.

    Preheat the grill to medium or heat a griddle pan over a medium heat.

    In a small bowl, combine the salmon, crème fraîche, chives, lemon juice and black pepper and set aside. Rub each slice of bread with the cut side of the garlic and then brush each side with the olive oil.

    Toast under the grill or in the griddle pan for a couple of minutes on each side until lightly golden. Spread each slice with the salmon mixture and garnish with a few
  • extra chives. Serve immediately.

Source recipes -Here-