Smoked salmon and toasted rustic bread of course, then to consume it doesn’t have to be hot, the important thing is that it crunches when we eat it. This is an appetizer but it can easily become a main dish or a complete fish second course. Low in fat and rich in protein, salmon is a very appreciated and consumed food, also due to the many vitamins it contains and its, quote-unquote, good fats for our body. Thanks to aquaculture, prices are much more accessible compared to wild salmon from Scotland, Ireland, or Norway. Not to mention the Red King, the wild salmon that comes from the cold Pacific Ocean, its delicate meat quality is surely due to salmon roaming in pristine rivers in Alaska and Canada.

- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 174.53 (Kcal)
- Carbohydrates 13.97 (g) of which sugars 1.30 (g)
- Proteins 12.35 (g)
- Fat 7.62 (g) of which saturated 0.42 (g)of which unsaturated 1.68 (g)
- Fibers 0.96 (g)
- Sodium 830.21 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz smoked salmon
- 3 slices rustic bread
- 1.8 oz fresh spreadable cheese
- 0.7 oz lettuce
- A few sprigs chives
Tools
- Cutting Board
- Knife
- Microwave Tray
Steps
After cutting 3 slices of rustic bread in half, I placed them in the microwave crisp mode for 4 minutes at maximum power.
I waited a few minutes for the slices of rustic bread to cool down a bit.
I spread the fresh cheese on each toasted slice of rustic bread now more than lukewarm.
Just a few lettuce leaves, after washing them thoroughly and drying, I cut them into julienne and distribute them on all the slices already with the spreadable cheese.
Place a slice of smoked salmon on top of each slice of bread with fresh spreadable cheese and lettuce and the dish is ready.
I decorate with fresh chive stems (I never miss a plant in my garden) the smoked salmon and rustic bread and it’s ready to be enjoyed.
FAQ (Frequently Asked Questions)
Why is salmon red-orange in color?
Salmon is red-orange due to its diet, among other things it feeds on crabs, its meat contains astaxanthin which gives it the red color.