Garlic toast with salmon mayonnaise (32 pcs)

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Ingredients:

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 egg yolks

2 garlic cloves

2 teaspoons lemon juice

1.8 dl olive oil

or 6 à 8 tblsp mayonnaise

60 gr smoked salmon

Preparation:

© Janneke's Recipe pages - recipe tapas, bite, appetizer snack

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 diagonal in quarters.

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.