Salmon Bruschetta

What better way to pick up W.A.L.T. then on a cool-but-sunny Sunday with non-stop football on (right now, Latavius Murray can't seem to hold on to a ball and the Bills decided to score, finally) while being a "tad" bit hungover on my couch. I have quite a bit of recipes locked up in my photo vault which I'll be showcasing throughout the week. This particular recipe, Salmon Bruschetta, came about when I was craving a bagel and lox, but didn't really want to smother cream cheese (I was clearly not in my right mind at the time) on a carb-heavy bagel. So, I got out one of my favorite ingredients, Greek yogurt, and made it work. This is perfect for some pre-holiday get togethers (think: Pumpkin Painting Potluck Party) that still gives you the flavor of a bagel and lox, but feeling a little lighter. Enjoy!

Salmon Bruschetta
Time: 20 Minutes / Serving Size: ~18 Bites

Ingredients:

• 1 Cup Greek Yogurt, Plain
• 1/2 Lemon, Zest and Juice
• 2 Tbsp Fresh Dill, plus more for garnish
• 1 Sourdough Baguette
• 1/4 Cup Red Onion, Finely Diced
• 1 Packet of Smoked Salmon
• Capers
• Olive Oil
• Salt and Pepper

Directions:

Pre-heat oven to 400 degrees F.

Place the Greek yogurt in a bowl.

Zest and juice half of a lemon into the bowl.

Finely chop the dill and add it to the bowl.

Add a pinch of salt and pepper to the bowl, mix altogether, and place in fridge 

Slice the baguette to 1/4-1/2 inch pieces. 

With a cooling rack on a sheet pan, line the slices in a single layer. (If you do not have a rack, you can toast directly on the pan.) Brush with olive oil and sprinkle with salt and pepper. Place in oven and toast for 5-7 minutes. Remove and set aside.

Finely dice the red onions.

Slice the smoked salmon into 1 inch strips, and cut in a half.

Remove dill sauce from the fridge. Take a piece of baguette and spread the sauce on.

Fan a slice of salmon onto the bread.

Dollap more of the dill sauce on top of the salmon.

Top with red onions and capers.

Garnish with dill and serve!

Hope your guests enjoy!