Salmon Bruschetta


  • 7 ounces smoked salmon (thin slices)
  • 1 baguette (French loaf)
  • Handful of Rosa/cherry tomatoes
  • Half red onion (julienne)
  • 1 red pepper (julienne)
  • Zest of 1 lemon
  • Small handful of coriander (roughly chopped)
  • 1 tablespoon spring onion (roughly chopped)
  • 1 tablespoon dill (roughly chopped)
  • Juice of 1 lemon
  • 4 tablespoons olive oil
  • 5 knobs of salted butter
  • 2 sprigs of thyme (picked)
  • 2 cloves of garlic (minced)
  • Salt & pepper (to taste)


Slice the bread diagonally into toast-size pieces.

In a frying pan, toast the bread till golden brown with butter, 2 tablespoons of oil, garlic and thyme.

Season to taste.

In a bowl combine the red onions, peppers, spring onion, zest & juice of lemon, dill, coriander with 2 tablespoons oil. Season to taste.

Presentation of bruschetta:
Lay generous slices of the salmon on the cooled toastie, top with the salsa mixture and garnish with half a tomato.

Season with salt and pepper.


About the Show

Africa on a Plate

Chef Lentswe Bhengu is on a culinary journey through Africa to find the perfect ingredients for great cuisine – the food and culture of Africa, inspired by people he encounters along the way. And then back in the kitchen he combines these elements into his own recipes, showing us how to do it, his way. On the way to each location Lentswe introduces a new dish that he’s about to try. Helping him out are a lineup of characters – from the country’s top chefs to its street food vendors; from its coastal fisherman to expert tour guides and even the average man on the street. Each episode gives viewers a new recipe and an appreciation for the people, culture and food that they would never have been aware of if not for Lentswe dishing out Africa on a Plate.

More Recipes