Lemon-Chive Cream Cheese Smoked Salmon Bruschetta

A Taste of Ireland: Ballyknocken Cookery School

Servings: 12 Servings

Author: Chef Catherine Fulvio

For the bruschetta:


  • 12 artisan bread slices (ciabatta, sourdough, etc.) brushed with olive oil and toasted on both sides
  • 1 garlic clove
  • olive oil
  • generous handful of arugula



  1. Cut the garlic in half and rub the toasted bruschetta with the cut side. Drizzle with a little olive oil.


For the topping/assembly:


  • ½ cup cream cheese
  • ½ lemon, juice and zest
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • ½ lb organic smoked salmon
  • salt and freshly ground black pepper
  • Baby Nasturtium leaves, to garnish
  • slices of radish, to garnish
  • Borage flowers, to garnish



  1. To prepare the topping, combine the cream cheese, lemon juice and zest, chives, and dill in a bowl and mix well. Season with salt and freshly ground black pepper.
  1. To assemble, place the bruschetta onto a platter, spoon over flavored cream cheese, then place some arugula on top, finishing with the smoked salmon.
  1. To garnish, arrange Baby Nasturtium leaves, radish slices and Borage flowers on top.