Bruschetta con Salmone - Chef Recipe by Shane McNally

Ingredients

1 loaf of sourdough, cut into 8 slices
8 slices of bocconcini
Handful of basil
2 Tbs fresh Parmesan
1 tsp fresh lemon juice
3 Tbs vegetable oil
2 Tbs extra virgin olive oil
1 small to medium red onion
4 ripe roma tomatoes
Small handful of fresh basil for plating
Salt and pepper to taste
250 g Tasmanian smoked salmon or trout
16 capers in vinegar or brine
Small handful of fresh rocket

Method

Cut sourdough into eight even slices. Rub with olive oil and season with salt and pepper, then grill or fry bread.

Make tomato mix by finely dicing deseeded tomato, Spanish red onion, fresh basil, salt and pepper and extra virgin olive oil.

Dress the rocket in a small bowl with a small amount of extra virgin olive oil.

To make pesto, place basil, lemon juice, Parmesan and vegetable oil in a blender and blend until combined.

To plate:

Place toasted sourdough on serving plate or board.

Top with dressed rocket and a tablespoon of tomato mix, slice of bocconcini and a quarter of a teaspoon of fresh basil pesto.

Roll two capers inside a slice of salmon and serve on top of pesto.