These smoked salmon tostas with piquillo pepper mayonnaise are perfect for a quick and flavoursome appetizer. The combination of the creaminess of the gratin mayonnaise with the smoky touch of the salmon and the crusty bread makes this recipe an ideal choice for sharing at gatherings or as a light starter.
Ingredients (for 6 people):
- 12 slices of rustic bread
- 200 g smoked salmon
- 250 g mayonnaise
- 50 g piquillo peppers (canned)
- 50 g Greek yoghurt
- 1 teaspoon lemon juice
- Black pepper to taste
Elaboration:
- Preheat the oven to 200 °C with grill function.
- Place the mayonnaise, the drained piquillo peppers and the yoghurt in the bowl of a blender. Blend until smooth and homogeneous. Add black pepper to taste.
- Place the bread slices on a baking tray and toast lightly for 5 minutes, or until crisp.
- On each slice of bread, place a slice of smoked salmon and cover with a generous layer of the piquillo mayonnaise.
- Broil in the oven for 3-5 minutes, or until the mayonnaise begins to brown and bubble slightly.
- Serve the toasts warm or hot, to enjoy their texture and flavour to the fullest.
Additional advice:
- You can replace the piquillo peppers with roasted red peppers if you prefer a milder flavour.
- If you want to add a spicy touch, add a pinch of cayenne to the piquillo mayonnaise.
- These toasts are also delicious with a sprinkling of freshly chopped chives on top before serving.
Suggested presentation:
- Serve the toast on a large platter, garnished with a few leaves of fresh parsley for a touch of colour.
- Serve with a light salad or olives to complement the appetizer.
Calories and nutrition facts (per serving):
- Calories: 180 kcal
- Protein: 8 g
- Fat: 12 g
- Carbohydrates: 10 g
- Fibre: 1 g
Preparation time:
- 1 hour and 20 minutes
Dare to prepare these smoked salmon toasts with piquillo mayonnaise and surprise your guests with a quick, simple and flavourful appetizer. They won't leave a single one behind!
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