Serves 4-6
Ingredients
Method
2 x 95g Safcol Salmon Smoked
Ciabatta bread roll or French stick (approx. 350 g)
1 tablespoon extra virgin olive oil
6 vine-ripened tomatoes, chopped
10 basil leaves, finely shredded
1/2 medium red onion, finely diced
1 clove garlic, cut in half
sea salt and black pepper, to taste
Dressing
1 teaspoon dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste
Step 1 - Cut ciabatta into 5 cm squares then slice the squares horizontally.
Step 2 - Open and drain the can of salmon.
Step 3 - Whisk all the dressing ingredients in a medium bowl.
Step 4 - Add the tomatoes, basil and onion to the dressing and gently combine.
Step 5 - Toast the ciabatta on both sides (if using French stick toast on one side only) and then brush with olive oil and rub with garlic after toasting the bread.
Step 6 - Divide the salmon equally and place on top of the bread together with the tomato mix.
Step 7 - Sprinkle with sea salt and black pepper and serve immediately.
