Gumleaf Scented Smoked Salmon Bushetta

==Description==
===Ingredients===
Approx 20 – 30 pieces 
*400-500g side of Tasmanian Salmon
*1 sheet Paperbark Roll (sliced) 
*1-2ml food grade Eucalyptus Oil
*50ml Sugar Syrup 
*100g Ricotta Cheese 
*1 small Bunch Chives
*1 Sour Dough French Stick
*5g black & 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.
===Other Links===
==See also==
Category: Australian Appetizers
Category:Recipes
Category:Appetizers
Category:Salmon Recipes
Category:Australian Recipes
category:ricotta cheese Recipes
category:simple syrup Recipes
category:chives Recipes
category:oil Recipes
category:ricotta cheese Recipes
category:simple syrup Recipes
category:chives Recipes
category:oil Recipes
category:sesame seed Recipes