Garlic toast with salmon mayonnaise (32 pcs)


1 bell pepper

1 tomato

8 slices white bread

75 ml convert conversionolive 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 convert conversionolive oil

or 6 8 tblsp mayonnaise

60 gr convert conversionsmoked salmon

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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 180C/360F. 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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