photo: Watermelon Radish and Salmon Bruschetta

Watermelon Radish and Salmon Bruschetta

The crispy bruschetta with salmon and watermelon radish can be made within several minutes and at once serve on a holiday table. Fresh vegetables perfectly supplement light-salted red fish, doing snack more colorful and tasty. For the recipe it is possible to use any red fish: humpback salmon, salmon fillet, salmon or Siberian salmon. Fish fillet can be salted independently, using fragrant ground spices, bay leaf and fresh greenery.
10 min
6 servings


  • Salmon
    150 g
  • Watermelon radish
    1 pcs
  • Baguette
    1 pcs
  • Butter
    25 g
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Dill
    - to taste
  • Parsley
    - to taste


  • 1. Cut fresh baguette into slices of 1 cm thick.
  • 2. Lay out baguette on a dry frying pan. Dry bread on slow fire until golden crust.
  • 3. Smear fried slices of a baguette with a thin layer of butter.
  • 4. Wash and peel watermelon radish. Cut radish into thin half rings. Cut light-salted salmon into thin slices.
  • 5. Lay out thin half rings of watermelon radish on one half of bruschetta.
  • 6. Lay out slices of red fish on the second half of bruschetta.
  • 7. Season snack with ground black pepper. Decorate bruschetta with red fish with stems of fresh greenery. Lettuce leaves, dill, parsley or microgreens will be suitable for this recipe.
  • 8. Serve bruschetta with salmon and watermelon radish right after preparation while bread remains crispy.

    Bon Appetite!