Smoked Salmon Bruschetta

by Thea Miller

A yummy appetizer or brunch addition.

Serves: 4-8

1 seedless cucumber, peeled into ribbons
2 tablespoons rice wine vinegar
2 tsp sugar
8 slices sourdough bread
2 tablespoons extra virgin olive oil
1 garlic clove, halved
1/3 cup sour cream or plain Greek yogurt
1/3 cup cream cheese, softened
1/3 lb Silver Moon Springs Smoked Salmon, flaked
Fresh dill sprigs, to serve

Place cucumber, vinegar, sugar and 1 tablespoon water in a bowl. Toss to combine. Set aside for 1 hour to allow flavors to develop.

Mix cream cheese and sour cream until combined. 

Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with oil. Cook for 1 to 2 minutes each side or until golden and charred. Rub cut side of garlic over toast.

Drain cucumber mixture. Spoon a little of the cream cheese mixture over toast. Top with cucumber and salmon. Dollop with remaining cream cheese mixture Season well with salt and pepper. Serve sprinkled with dill.