Smoked Salmon and Apricot Chutney Toasts Recipe
Ingredients:
- 12 (1/4-inch-thick) slices smoked salmon (about 4 ounces)
- 1 cup chopped dried apricots
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup apple cider vinegar
- 1/3 cup (packed) golden brown sugar
- 1/2 teaspoon dry mustard
- 2 tablespoons chopped fresh cilantro plus 12 whole leaves
- 12 1 1/2-inch squares cut from sliced rye bread
- Additional olive oil
How to cook Smoked Salmon and Apricot Chutney Toasts:
- Combine apricots and enough water to cover in small saucepan. Simmer 1 minute. Let stand 10 minutes to soften; drain.
- Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion; saute until onion begins to brown, about 8 minutes. Add garlic and ginger; saute 2 minutes. Add garlic and ginger; saute 2 minutes. Add apricots, vinegar, brown sugar, and mustard. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until chutney is thick, stirring often, about 4 minutes. Remove from heat. Season with salt and pepper. Cool; mix in chipped cilantro. Cover; chill.
- Preheat oven to 375°F (190°C). Arrange rye bread squares on small baking sheet. Brush squares with oil. Bake until almost crisp, about 8 minutes. Cool toasts.
- Mound 1 teaspoon apricot chutney on each toast. Top with slice of salmon, then cilantro leaf.
Note:
The Smoked Salmon and Apricot Chutney Toasts recipe very easy to prepare and so good!
This recipe for Smoked Salmon and Apricot Chutney Toasts serves/makes: 12 toasts
The Smoked Salmon and Apricot Chutney Toasts recipe is adopted from Bon Appetit Magazine – February 2006.Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked
Cuisine: Canadian