Salmon & Cucumber Bruschetta

| Prep 10 mins | Cook 10 mins | Serves 4 |

8 x 1.5 cm thick slices dark rye bread

2 tbsps olive oil 200 g smoked salmon slices

1 avocado, seeded, sliced

1 Japanese cucumber, peeled into ribbons

2 tsps sesame seeds, toasted

2 tbsps kecap manis (sweet soy sauce)

1 Preheat oven to hot, 200 C. Line an oven tray with baking paper.

2 Brush both sides of bread with olive oil and arrange in a single layer on tray. Bake 6 to 8 mins until toasted.

3 Divide salmon between the bread bases. Top with avocado and cucumber.

4 Sprinkle with sesame seeds and serve with sweet soy sauce to drizzle.

CHEF’S TIP

Famished? Try rye bread with kaya! Kayamila has four flavours: Original, Sea-Salt Caramel, Calamansi Citrus and Vanilla Pandan.