Loch Duart Salmon Bruschetta by Tleatherbarrowchef

Ingredients

• 200g (7 oz) loch duart salmon fillet, thinly sliced
• 1 baguette, sliced into 1cm rounds
• 3 tbsp extra virgin olive oil
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt flakes
• 1/4 tsp cracked black pepper

Instructions

1. Preheat your oven to 200°C (400°F).
2. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 6-8 minutes until golden and crisp.
3. Place salmon slices in a mixing bowl and toss gently with lemon juice, half the lemon zest, chopped dill, salt, and pepper over medium heat until heated through, about 5 min.
4. Allow the salmon to marinate for 5 minutes at room temperature.
5. Top each toasted baguette round with a piece of marinated salmon until ready to serve.
6. Garnish with the remaining lemon zest and a small sprig of fresh dill before serving immediately until ready to serve.