Irish Bruschetta

“Irish bruschetta” is not a traditional dish known in the classic style in which one thinks of Italian bruschettas, so I can offer you a reinterpretation that blends the concept of bruschetta with typical Irish ingredients.

Ingredients

• Slices of rye bread or other rustic bread
• Butter
• Smoked salmon
• Spring onions or chives
• Spreadable cream cheese
• Lemon (grated zest and juice)
• Salt and black pepper
• Fresh dill (optional)

Preparation

1. Start by toasting the slices of bread. You can do this in the oven, on a grill, or in a non-stick pan until they become crispy and golden brown.
2. Spread a light layer of butter on the warm slices of bread, if you wish. This will help to create a fatty base that complements the salmon.
3. Prepare the spreadable cream cheese by mixing it with the grated zest of the lemon and a bit of its juice, adjusting with salt and pepper. Then spread the cream on the slices of bread.
4. Cut the smoked salmon into thin strips and arrange them over the cream cheese.
5. Sprinkle with finely chopped spring onions or chives and garnish with fresh dill if you like.
6. You can finish with a sprinkling of black pepper and a few drops of fresh lemon juice for a touch of acidity.

It may not be a traditionally known dish as Irish bruschetta, but my version represents a combination of the simplicity of Italian bruschettas and the distinctive flavors of Ireland. Smoked salmon is a highly appreciated seafood product in Ireland, and the use of rye bread introduces a particular element of terroir from those areas.