Gumleaf-scented Smoked Salmon Bruschetta

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.