Description
Creamy, dreamy smoked salmon bruschetta with bright pickled onions. Perfect for a sophisticated appetizer or light lunch.
Ingredients
Units
Scale
- 1 loaf bread
- 1/2 cup Greek yogurt
- 4-6 tbsp cream cheese
- fresh lemon juice
- Salt
- 1 package smoked salmon
- pickled onions
- 1 cups (237 ml) thinly sliced red onion
- 1 clove garlic
- 3 tbsp sugar
- 1 tbsp salt
- 1/4 tsp peppercorns
- 1 cups (237 ml) white vinegar
Instructions
- Slice bread into thin rounds and toast in a toaster oven.
- Mix Greek yogurt, cream cheese, and fresh lemon juice in a small food processor until creamy. Season with salt and adjust taste, adding more cream cheese or yogurt as needed.
- Spread a thin layer of cream cheese mixture on the toasted bread.
- Top with pieces of smoked salmon.
- Finish with a dollop of cream cheese and a pickled onion.
- Pickled Onions
- Place the onion and garlic in a large non-reactive bowl.
- Add sugar, salt, and peppercorns to a small saucepan. Add vinegar and stir until the sugar is dissolved.
- Place a lid on the pot and bring the mixture to a boil over medium-high heat.
- Once boiling, pour over the sliced onions, ensuring all are submerged. Let the mixture cool to room temperature.
- Once cool, the onions can be used immediately or stored in the refrigerator.
Notes
- For a richer flavor, use full-fat Greek yogurt and cream cheese.
- If you don’t have a food processor, you can finely mash the cream cheese and yogurt together with a fork.
- To make the pickled onions ahead of time, prepare them up to a week in advance and store them in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 40