Salmon Bruschetta with Pickled Cucumber, Olives and Capers
- 1 Ciabatta loaf
- 2 cloves of garlic peeled and halved
- Olive oil
- 1/2 cucumber
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Black pepper
- 1/2 bunch of dill
- 100 g Castle MacLellan Light Salmon Pate with Red Pepper
- 50 g olives
- 1 tablespoon capers
Slice the ciabatta loaf into 1.5cm thick slices and rub each side with the cut side of the garlic.
Heat 2 tablespoons of oil in a heavy based frying pan a pan-fry the bread for 2 minutes on each side until brown and crispy. Repeat until all the ciabatta slices have been chargrilled.
Using a potato peeler slice the cucumber into slivers.
Mix together the vinegar with sugar, salt, a little black pepper and a few small sprigs of dill, reserving some for garnish. Add the cucumber and toss to coat with the vinegar.
Generously spread the Salmon Pate with Red Pepper on the chargrilled ciabatta slices. Scatter over the pickled cucumber, olives and capers and garnish with dill.