Bruschetta with smoked salmon on eggplant mousse

A thin slice of bread, mashed eggplant, smoked salmon, salad... All together - a great dinner, light and healthy.

Ingredients

• Smoked salmon - 120 g
• Eggplant - 1 pc.
• Garlic - 1 clove
• Whole grain bread - two slices
• White asparagus - 2 pcs.
• Mix of salads - 50-100 g
• French radish - 1 pc.
• Butter - 20 g
• Olive oil - 1 tbsp. l.
• Dill - 1 sprig
• Salt - to taste
• Pepper - to taste

Directions

1. Cut two very thin slices of whole grain bread.
2. Cut the asparagus in half crosswise.
3. Boil water in a small saucepan, salt a little. We dip our asparagus in boiling water. We note the time: asparagus should be cooked for exactly two minutes.
4. Put a small eggplant in the oven. You can bake it, boil it, cook it in the microwave or steam it - each option gives its own flavor. I use an oven with special modes. We select the program "cooking vegetables", pour water into the tray, cook the eggplant for a couple.
5. We take out of the oven.
6. We collect cold water in the tray. We quickly transfer our asparagus from boiling water to cold water so that it does not have time to steam.
7. While the asparagus is cooling, heat the pan, pour the garlic olive oil into it. Dry the asparagus with a paper towel.
8. Fry the prepared asparagus - also quickly, two minutes.
9. Place on paper towel to absorb excess oil.
10. We dry the slices of bread in the oven at a low temperature (75 degrees). We take out.
11. We clean the eggplant from the skin. Finely chop the pulp, as for caviar. This is easy to do with just a knife (reaching for a blender is optional).
12. Chop the garlic clove finely.
13. Add garlic to eggplant puree, mix. Add salt, pepper a little, mix, - the eggplant mousse is ready.
14. Everything is ready, we collect our unusual dish.
15. The first layer is the first slice of dried bread. We spread eggplant mousse on it (half a serving).
16. Now we need a very thin slice of smoked salmon. We put the fish on parchment, press a piece of paper tightly against the top of the salmon and cut off the top layer.
17. We lay a thin slice of salmon on a layer of eggplant.
18. For fish - fried asparagus (2 pieces).
19. Spread the second slice of bread with butter.
20. And put it on the asparagus (oil up).
21. We put our construction in the oven, for a short while. The goal is to get the top slice of bread soaked in oil.
22. And we ourselves cut the radish into very thin, translucent layers.
23. Has our bruschetta warmed up? We take out.
24. We spread a mix of salads, radish slices on bruschetta with salmon, salt, pepper, sprinkle with olive oil.
25. We decorate bruschetta with salmon with a sprig of dill, that's it!
26. Bon appetit!