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Recipe by
Bruschette with salmon carpaccio are a delicious fresh and light appetizer. Perfect for starting a summer meal or as a refined starter for any occasion.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: For the bruschette: preheat the oven to 180 degrees or heat a grill.
Step 2 of 5: Meanwhile, place the fresh salmon carpaccio on a plate and let it season with a few tablespoons of extra-virgin olive oil and pepper.
Step 3 of 5: Toast the slices of wholemeal bread in the hot oven or on the grill until they are nicely golden on both sides.
Step 4 of 5: To serve: lightly brush the still-warm toasted bread slices, then top with the salmon slices, fresh parsley, chopped tomatoes and sesame seeds.
Step 5 of 5: Serve the bruschette hot or cold.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Fish, and Sesame
In gray: not detectedDetected
| Average values | Per serving148 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,228 kJ293 kcal | 828 kJ198 kcal |
| Fat | 12.73 g | 8.59 g |
| of which saturated fatty acids | 3.11 g | 2.1 g |
| Carbohydrates | 21.67 g | 14.62 g |
| of which sugars | 4.74 g | 3.2 g |
| Fibre | 3.48 g | 2.35 g |
| Protein | 22.8 g | 15.38 g |
| Salt | 0.33 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
