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Bruschetta with salmon, leek and watercress pesto


4 pieces streaky bacon
4 slices sourdough
Olive oil
½ tsp butter
1 large leek, sliced on an angle
2 Tbsp crème fraîche
Juice 1 lemon
Sea salt and cracked white pepper
¼ cup chopped watercress
2 Tbsp crushed toasted Brazil nuts
2 Tbsp grated parmesan
4 salmon steaks (150g each), skin removed and cut in half


Ready in half an hour

Serves four


Preheat oven to 200°C. Stretch bacon out and lay flat on a greased baking tray. Cover with baking paper and place another tray of equal size on top. Cook in the oven for 25 minutes until crispy and dark in colour.

Toast the sourdough, then drizzle with olive oil. Keep warm until ready to serve.

Place a small pot on the stove and bring to medium heat. Add a little olive oil and the butter, then add the leek and cook until soft, without browning. Once soft, add the crème fraîche and half the lemon juice. Season with sea salt and cracked white pepper, stir well, then remove from heat. Keep warm until ready to serve.

To make a quick watercress pesto, roughly chop the watercress and put in a bowl with the crushed Brazil nuts and parmesan. Season with sea salt, cracked pepper and the remaining lemon juice. Add olive oil to bind.

Season the salmon with salt and pepper. Heat a heavy-based frying pan to a high heat and drizzle with a little olive oil. When the oil is hot, add the salmon pieces and cook on each side for 1½ minutes. Drain on a paper towel.

To serve, place a slice of sourdough in the centre of each plate. Top with a spoonful of soused leeks, then add 2 pieces of salmon and drizzle with a generous amount of watercress pesto. Break up the crispy bacon and scatter around each plate. Serve immediately.

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