Gumleaf-scented Smoked Salmon Bruschetta

Description
Typically the Italians serve all types of bruschetta and is one of the easiest things in the world to make and is a fantastic starter or canape. Make sure you use food grade eucalyptus oil.

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.