Garlic toast with salmon mayonnaise (32 pcs)
1 bell pepper
1 tomato
8 slices white bread
75 ml
 olive oil
2 garlic cloves
2 tablespoons olive oil
1 onion
Salmon mayonnaise:
2 garlic cloves
2 teaspoons lemon juice
1.8 dl
olive oil
or 6 à 8 tblsp mayonnaise
60 gr
 smoked salmon
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© Janneke's Recipe pages - recipe tapas, bite, appetizer snack
How to prepare:
Remove the seeds and stem of the bell pepper and cube small. Peel the tomato, remove the seeds and chop the pulp.
Cut the crustless bread diagonally twice.
Preheat the oven to 180°C/360°F. Spread the bread on both sides with a mix of squeezed garlic and oil. Roast the bread on both sides 5 minutes. Put aside.
Heat 2 tablespoons oil in a frying pan and fry the bell pepper, tomato and chopped onion till soft. Remove the pan from the heat.
Beat for the salmon mayonnaise the egg yolks, squeezed garlic and lemon juice well with a mixer. Add the oil, 1 teaspoon at the time, while whipping
well. Care that the oil has been taken before you add the following teaspoon. Stir the chopped salmon into the mayonnaise and let the tastes marinate an hour
(or mix mayonnaise, garlic and salmon).
Spread the toast with the salmon mayonnaise and cover with some bell pepper mixture.
First published: April 12, 2003, Netherlands
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