Regal Wood Roasted Salmon and Broad Bean Bruschetta
- Preheat oven to 180oC. Slice ciabatta or sourdough loaf on an angle into 0.5cm thick slices. Brush bread slices with olive oil and bake in the in oven for 15 minutes or until golden and crispy. Lightly rub garlic clove half over bruschetta bases.
- Pour boiling water over broad beans and let stand for a few minutes before draining and popping out of their tough grayish skins to reveal the vibrant green beans. Boil beans in salted water for 2 minutes, drain and roughly mash with a fork. Mix in creme fraiche, basil, lemon zest and juice. Gently fold through flaked salmon. Season to taste with salt and pepper.
- To serve, top bruschetta bases with a little baby rocket and a tablespoon of Regal Smoked Salmon and broad bean mixture.