Gumleaf-scented Smoked Salmon Bruschetta

==Description==
Approx 20 – 30 pieces
== Ingredients ==
* 400 – 500 g side of Tasmanian salmon
* 1 sheet paperbark roll (sliced)
* 1 – 2 ml food grade eucalyptus oil
* 50 ml sugar syrup
* 100 g ricotta cheese
* 1 small bunch chives
* 1 sour dough French stick
* 5 g black and white sesame seeds
== Directions ==
# In a baking tray lay a little paperbark on the base of the tray.
# Over the paperbark, place a cooling rack to rest the salmon upon.
# Add eucalyptus oil to the sugar syrup and brush over the salmon fillet.
# Cover with foil, then place over the stove and begin to heat the tray, to begin smoking the salmon.
# Leave on the stove for 30 minutes on very low heat.
# Remove and allow to cool in the tray.
# When cool brush with remaining sugar syrup, cover and store in cool room over night.
# Slice the fresh French stick, spread a little ricotta cheese, then place a small amount of the salmon, dust with sesame seeds and freshly chopped chives.
Category:Australian Appetizers
Category:Bruschetta Recipes
Category:Ricotta cheese Recipes
Category:Salmon Recipes
Category:Seafood appetizer Recipes