Cold Smoked Salmon Bruschetta

  • Steeped in tradition and time-honored cold smoking methods, Nova Lox is a meaningful term that resonates with generations of smoked salmon enthusiasts
  • Produced from Atlantic Salmon
  • Cold smoked with fruitwoods and hardwoods
  • Thinly sliced, skinless
  • Pin bones removed, lightly trimmed




Preheat the oven to 350°F. Cut the baguette into thin slices and varnish with olive oil. Place the slices on a baking sheet and bake until lightly browned. In a bowl mix mayonnaise, red onion, capers, a touch of lemon juice, pepper to taste and a touch of salt if necessary. In a decorative plate place the slices of bread, a piece of salmon, a touch of mayonnaise and decorate with 1micro greens. Top with a little extra pepper.