Smoked Salmon and Tomato Bruschetta

This smoked salmon and tomato bruschetta tops toasted sourdough with a lemony Greek yogurt and dill spread, ribbons of smoked salmon, chopped tomatoes, red onion and capers. It takes 15 minutes, needs no cooking beyond toasting the bread, and makes 8 bruschetta to serve 4 as a light lunch or brunch, with about 205 calories and 14 g of protein per serving of two. Using Greek yogurt instead of cream cheese keeps it lighter, and the tomatoes add freshness and color. Smoked salmon is a quick source of protein and omega-3 fats, but it’s salty and, because cold-smoked salmon isn’t cooked, it isn’t recommended in pregnancy unless heated until steaming hot, as the NHS advises.

• Serves: 4 (makes 8 bruschetta)
• Prep time: 15 minutes
• Cook time: 5 minutes
• Total time: about 20 minutes

Ingredients

• 4 large slices sourdough or whole grain bread (about 160 g), halved
• 1 teaspoon olive oil, plus a little for drizzling
• 80 g (⅓ cup) plain low-fat Greek yogurt
• 1 tablespoon lemon juice, plus a little zest
• 2 tablespoons chopped fresh dill, plus extra to serve
• 150 g (5 oz) smoked salmon, torn into strips
• 200 g (about 1⅓ cups) cherry tomatoes, quartered
• ¼ small red onion (about 30 g), very finely chopped
• 1 tablespoon capers, rinsed
• Black pepper

Method

1. Toast the bread. Brush the bread lightly with olive oil and toast under a hot grill, in a griddle pan or in a toaster until golden and crisp.
2. Make the spread. Mix the yogurt, lemon juice and zest, dill and a grind of black pepper.
3. Prepare the tomatoes. Toss the tomatoes with the red onion, capers and a few drops of olive oil.
4. Assemble. Spread the yogurt mixture over each toast, then top with smoked salmon and the tomato mixture.
5. Finish. Scatter with extra dill and black pepper, add a squeeze of lemon, and serve straight away so the toast stays crisp.

Tips

• Toast the bread well so it holds the toppings without going soggy.
• Don’t add salt. Smoked salmon and capers are already salty.
• Soak the onion in cold water for 5 minutes if you find it too sharp.
• Assemble just before serving. You can prepare the spread and tomatoes a few hours ahead and keep them chilled.

Swaps and variations

• Cream cheese: use light cream cheese instead of yogurt for a richer spread.
• Avocado: spread mashed avocado with lemon on the toast before adding the salmon.
• Hot-smoked salmon or trout: flake it over the top; it’s cooked, so it’s a better option in pregnancy if heated through.
• Cucumber: add thin cucumber slices for crunch.
• Rye bread or crispbreads instead of sourdough.
• Vegetarian: replace the salmon with sliced boiled egg or white beans mashed with lemon.

Nutrition per serving (estimate)

One serving is two bruschetta, a quarter of the recipe. These figures were calculated from USDA FoodData Central values for sourdough bread, smoked chinook salmon, tomatoes, red onion, capers, dill, low-fat Greek yogurt, olive oil and lemon juice.

This is a light, high-protein lunch, with omega-3 fats from the salmon. The main thing to watch is salt: smoked salmon, capers and bread together give about 1.4 g of salt per serving, almost a quarter of the 6 g a day limit recommended by the NHS. Using whole grain bread adds fiber. Our article on whether smoked salmon is healthy covers its pros and cons.

Contains: fish (salmon), milk (yogurt) and wheat (gluten).

Smoked salmon and food safety

Cold-smoked salmon is cured and smoked at low temperatures, so it isn’t cooked. It can carry Listeria, which is rare but serious for some people. Keep it refrigerated, eat it by the use-by date and within the time stated after opening, and don’t leave it out of the fridge for long. Pregnant women, older adults and people with weakened immune systems should cook it until steaming hot or choose hot-smoked fish. Our guide to whether raw salmon is safe explains more.

Making it for a crowd

Bruschetta is a good party or brunch dish because everything can be prepared ahead and assembled quickly. Toast the bread up to an hour before, keep the yogurt spread and tomato mixture in the fridge in separate bowls, and keep the smoked salmon chilled until the last moment. Set everything out and let guests build their own, or assemble a platter just before serving. For a larger group, double the recipe and use a long sourdough or ciabatta loaf cut into thin slices. Keep the platter out of direct sun and put any leftovers back in the fridge within 2 hours.

What to serve with it

• A green salad with lemon dressing.
• A bowl of soup, such as our tomato basil soup.
• As part of a brunch spread with eggs and fruit. Our healthy brunch ideas have more.

Common questions

Can I make bruschetta ahead?

Prepare the toppings ahead, but toast and assemble just before serving.

Is smoked salmon healthy?

It’s high in protein and omega-3 fats but also high in salt. Enjoy it in moderate portions.

What bread is best for bruschetta?

A sturdy sourdough, ciabatta or whole grain loaf that toasts well and holds toppings.

Can I use canned salmon instead?

Yes. Drained canned salmon mixed with the yogurt spread makes a cooked, cheaper version that’s lower in salt and suitable in pregnancy. The bones are soft and add calcium.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.