Search
The Cook Book

Roasted salmon rye toasts

Home » Written Recipes » Recipes » English Recipes » Roasted salmon rye toasts
roasted salmon rye toasts

Ingredients

Ingredients
120g boneless, skinless salmon fillet
4 slices German-style rye bread
4 tbsp low-fat crème fraîche
1-inch piece cucumber
½ tsp toasted coriander seeds
1 tbsp white wine vinegar
½ apple, cored and cut into small cubes
¼ red chilli, deseeded and finely chopped
½ tbsp white wine vinegar
splash of olive oil
small handful parsley leaves, chopped
Tip
Pickled apple & chilli salsa nutrition

Per pickled apple & chilli salsa canapé: 27 kcals, fat 2g, saturates 0.6g, carbs 2g, sugars 0.5g, fibre 0.2g, protein 1g, salt 0.1g

Direction

Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.

To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.

To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.

Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.

You May Like

Chef Rodrigo Oliveira Biography (Brazil)

Chef Rodrigo Oliveira: A Culinary Maestro from Brazil. Discover the inspiring journey of Chef Rodrigo Oliveira, renowned for his innovative creations rooted in traditional Brazilian cuisine. From his humble beginnings to owning the acclaimed Mocotó restaurant, delve into the life of this culinary virtuoso who has revolutionized gastronomy with his authentic flavors and unwavering passion. Experience the vibrant tapestry of Brazil through Chef Rodrigo Oliveira’s remarkable culinary expertise and embrace a taste sensation like no other.

10 Best Breakfast Places in San Antonio, Texas (USA)

Discover the top 10 breakfast places in San Antonio, Texas (USA) that will satisfy your morning cravings. Indulge in a variety of mouthwatering dishes and experience the vibrant culinary scene of this captivating city. From classic American breakfasts to Tex-Mex delights, these breakfast spots are sure to start your day off right. Find your perfect morning destination and fuel up for an unforgettable adventure in San Antonio.

Latest Recipes

Top 10

Chefs Biography

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

recipe image legacy id 1286460 8

Texas barbecue brisket

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée. Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside. In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate. To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Most Popular Recipes