SMOKED SALMON TOASTS
Provided by Bobby Flay
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.
LA BOQUERIA SMOKED SALMON TOASTS
Make and share this La Boqueria Smoked Salmon Toasts recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 15m
Yield 16 appetizer/tapas
Number Of Ingredients 5
Steps:
- Slice bread into 16 thin slices, drizzle with olive oil and toast in 400 F oven until crispy.
- Spread crème onto toast points, add a small piece of smoked salmon, drizzle with honey and garnish with a sprig of dill.
Nutrition Facts : Calories 137.3, Fat 6.7, SaturatedFat 3.7, Cholesterol 22, Sodium 233.9, Carbohydrate 15.1, Fiber 0.8, Sugar 0.1, Protein 4.1
LA BOQUERIA MARINATED SPANISH OLIVES
Make and share this La Boqueria Marinated Spanish Olives recipe from Food.com.
Provided by MarraMamba
Categories < 15 Mins
Time 6m
Yield 8 appetizer/tapas
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Marinade 30 minutes to 6 hours.
- serve.
VEGAN 'SMOKED SALMON' TOASTS
Make these vegan bites with brined carrot ribbons. Infused with lapsang souchong tea, they're a great alternative to classic smoked salmon canapés
Provided by Miriam Nice
Categories Canapes
Time 25m
Yield Makes 14
Number Of Ingredients 6
Steps:
- Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel.
- Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.
Nutrition Facts : Calories 160 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
BRIE SMOKED SALMON STACKERS
I put this recipe together myself and it has become a huge party hit. For those smoked salmon lovers out there be sure to try this quick and simple recipe that is garanteed to please your guest. I love brie so I recomend the 12oz package!
Provided by Therapy Chef
Categories < 30 Mins
Time 20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- slice french baget in half inch slices an arrange of a cookie sheet.
- drizzle baguet with olive oil.
- scoop one dab of brie softened at room temperature onto each piece of bread.
- cut salmon into equal portions and place on top of brie.
- cook for 375 degrees for 8-10 minutes.
- brush the salmon lightly with the grey poupon mustard.
- sprinkle with pepper to taste.
Nutrition Facts : Calories 165.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 20.6, Sodium 479, Carbohydrate 15.9, Fiber 1, Sugar 0.2, Protein 10.2
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SMOKED SALMON TOASTS WITH MUSTARD BUTTER RECIPE
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5/5 (124)Total Time 25 minsCategory Dinner, Appetizer
- Preheat the broiler and position a rack 6 inches from the heat. In a bowl, beat the butter with the Dijon and grainy mustards, lemon zest and 1 tablespoon of the dill and season with salt and pepper.
- Spread the baguette slices on a large rimmed baking sheet and broil until golden and crisp, 1 1/2 minutes per side. Let cool.
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