Bruschetta with Spiced Beetroot and Salmon Recipe
This snack can be prepared very quickly if you bake beets in advance. Everything else is a blow, and everything is ready! Slices of lightly salted salmon on a pillow of beetroot cream with ginger and tangerine juice fall beautifully on a piece of toasted bran bread (or even better – Borodino). I really liked this combination.
Servings
3
Cook Time
80minutes
Servings
3
Cook Time
80minutes
Ingredients
Instructions
  1. Boil the beets or bake in foil until fully cooked
  2. Squeeze the juice from the tangerine and remove the zest. Put the beets in a food processor, add the juice and zest of tangerine, cream cheese, ginger, pepper and try to add salt (salty cheese may not be needed), chop.
  3. Cut the skinless salmon into cubes. Lightly dry the bread in a grill or toaster. The inside should not be over-dried, but the crust should be stable so that the cream does not get wet.
  4. Lightly press down the beetroot cream with a spoon to get some more liquid. Put it in a pastry bag, you can use a nozzle. Squeeze a cap of beetroot cream onto the slices of bread, put the cubes of salmon on top. Sprinkle with finely chopped green onions. Serve immediately.
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