We think our white king salmon is pretty close to perfect, and, therefore, not something you want to bury in other flavors. That’s why we chose to create an arrangement that's simple yet festive, with chopped shallot for some brightness and crunch, plus fresh dill for light perfume.
1 can Wildfish Cannery Smoked White King Salmon, drained
6-8 small slices of baguette
1 shallot, finely chopped
1 tbsp fresh dill, finely chopped
Delicately break the salmon into large flakes and spread out on a plate. Place in the refrigerator to air dry for about an hour or so. Allow to come to room temperature while you prepare the other ingredients.
Toast the baguette slices lightly in a 400°F oven. Arrange the flaked salmon on the toastettes, sprinkle with chopped shallot.
Broil the salmon bruschetta in the oven until the salmon just begins to color.
Arrange on a plate and garnish with dill, and a little black pepper if you like.
If you would like to sprinkle the bruschetta with a little grated cheese, then we can’t stop you. But we recommend that you add as little to these flavorful bruschetta as possible. Let that beautiful white king salmon take center stage!