Salmon Carpaccio Bruschetta

Preparation:

Preparation: For the bruschetta: turn the oven on to 180 degrees or heat a grill. Meanwhile, put the fresh salmon carpaccio on a plate and marinate it with a few drops of lemon juice and a few tablespoons of extra-virgin olive oil. Thinly slice the onions, well washed and dried and season them with olive oil, a few drops of lemon juice, 1 pinch of salt and a little pepper. Toast the wholemeal bread slices in the hot oven, or on the grill, until they are golden brown on both sides. To serve: lightly grease the still warm toasted bread slices, spread the salmon slices, the chopped fennel, the spring onion rings on top and season the bruschetta with the marinade used for the spring onions. Serve the bruschetta hot or cold.