Bruschetta with Smoked Salmon and Eggplant Mousse

A thin slice of bread, eggplant puree, smoked salmon, salad … All together – a great dinner, light and healthy.

Summary

Ingredients

• Smoked salmon – 120 g
• Eggplant – 1 pc.
• Garlic – 1 clove
• Whole grain bread – two slices
• White asparagus – 2 pcs.
• Salad mix – 50-100 g
• French radish – 1 pc.
• Butter – 20 g
• Olive oil – 1 tbsp
• Dill – 1 branch
• Salt to taste
• Pepper to taste

How to cook bruschetta with salmon:

Instructions

1. Cut off two very thin slices of whole-grain bread.
2. Cut the asparagus in half across.
3. Boil water in a small saucepan, add a little salt. We dip our asparagus in boiling water. Timed the time: the asparagus should cook for exactly two minutes.
4. Put a small eggplant in the oven. You can bake it, boil it, cook it in the microwave or steam it – each option gives its own flavor. I use an oven with special modes. We choose the program “cooking vegetables”, pour water into the tray, cook the eggplant for a couple. Is the eggplant “ripe”? We take it out from the oven.
5. We collect cold water in the tray. We quickly transfer our asparagus from boiling water to cold water so that it does not have time to steam.
6. While the asparagus is cooling, preheat the pan, pour the garlic olive oil into it. Dry the asparagus with a napkin.
7. Fry the prepared asparagus – also quickly, two minutes.
8. Put it on a napkin – let it absorb excess oil.

   

9. Dry the bread slices in the oven at a low temperature (75 degrees). We take out.
10. Peel the eggplant from the skin. Finely chop the pulp, as for caviar. This is easy to do with just a knife (you don’t need to reach for the blender).

    

11. Cut the garlic clove into small pieces.
12. Add the garlic to the eggplant puree, mix. Add salt, pepper a little, mix, – the eggplant mousse is ready.
13. Everything is ready, we collect our unusual dish. The first layer is the first slice of toasted bread. Spread eggplant mousse on it (half a serving).
14. Now we need a very thin slice of smoked salmon. We put the fish on the parchment, press some of the paper tightly against the top of the salmon, and cut off the top layer.
15. Place a thin slice of salmon on the eggplant layer.
16. For fish – fried asparagus (2 pieces).
17. Smear the second slice of bread with butter.
18. And put it on the asparagus (butter up).
19. We put our building in the oven for a little while. The task is to soak the top slice of bread with butter.
20. And we ourselves cut the radish into very thin, translucent layers.
21. Is our bruschetta warmed up? We take out. Put on bruschetta with salmon a mix of salads, radish slices, salt, pepper, sprinkle with olive oil.

Enjoy your meal!