Tapas Fiesta

Smoked Salmon, Roasted Red Peppers and Capers on Toast

Salmon and capers elevate this humble toast to fancy party food.
TOTAL TIME: 15 minutes
1 loaf
French baguette
300 gm
smoked salmon
200 gm
red bell pepper
60 gm
ricotta cheese
20 gm
10 gm
dill leaves
4 tbsp
olive oil
1 tsp
crushed black pepper
  1. Insert a skewer through the bell pepper and hold over an open flame for a few minutes, until it starts to char in spots and the skin begins to wrinkle.
  2. Let the roasted pepper cool for a few minutes and removed the skin.
  3. Cut baguette into thin slices and toast in the oven.
  4. Arrange pieces of roasted, skinned and seeded red peppers on toast.
  5. Top with slices of smoked salmon.
  6. Pipe small dots of ricotta and place a caper on each.
  7. Finish with crushed black pepper and a drizzle of extra-virgin olive oil.
Sudeep Gurtu   
Posted: June 25, 2009
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