Australian Gumleaf Scented Smoked Salmon Brushetta


Approx 20 – 30 pieces



  • In a baking tray lay a little paperbark on the base of the tray.
  • Over the paperbark, place a cooling rack to rest the salmon upon.
  • Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
  • Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
  • Leave on the stove for 30 minutes on very low heat.
  • Remove and allow to cool in the tray.
  • When cool brush with remaining sugar syrup, cover and store in cool room over night.
  • Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives