Toasted Rustic Bread with Raclette & Wild Alaska Smoked Salmon
Toasted rustic bread topped with melted raclette (or Gruyère), wild Alaskan smoked salmon, caramelized onions, and arugula for an easy, flavorful appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 slices
- Yield: 4 servings
Ingredients
- 4 slices rustic bread
- 8 slices wild Alaskan smoked salmon
- 1 cup shredded raclette cheese (or Gruyère, Fontina, or Havarti)
- 1 yellow onion, sliced
- 1 tbsp honey
- 1 tbsp olive oil (or other virgin oil)
- Juice of ½ a lemon
- A few arugula leaves
- Fresh dill, for garnish (optional)
- Pepper, to taste
Preparation
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Step 1 Caramelize the onions
Heat the oil in a medium frying pan over medium heat. Add the sliced onion and cook for 15 minutes, stirring occasionally. Add the honey and cook 5 more minutes until onions are golden and caramelized. Remove from heat and set aside.
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Step 2 Toast the bread with cheese
Preheat oven to 400°F (grill/broil mode). Arrange bread slices on a baking tray lined with parchment. Place shredded raclette (or substitute cheese) on each slice. Broil for 5 minutes, or until the cheese melts and turns lightly golden.
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Step 3 Assemble the toasts
Remove the toasts from the oven and let cool slightly. Layer smoked salmon over each slice, then top with caramelized onions. Add a few arugula leaves and drizzle with lemon juice. Finish with a few grinds of pepper and sprigs of fresh dill, if desired.
