Thursday, February 10, 2011

Seafood Toasts-Makes 12 appetizers

1 French baguette, cut into 1/2-inch rounds
2 Tbsp good-quality olive oil
2 Tbsp Mayonnaise
7 oz smoked salmon
3 Tbsp Vinaigrette-(oil and vinegar dressing-recipe to follow)
24 small shrimp-cooked and cooled

1.  Preheat oven to 375F.  
2.  Brush a little olive oil on the bread, place on a baking sheet and bake for 5 minutes or until golden brown.
3.  Spread the toasted bread slices with a little of the mayonnaise.
4.  Place smoked salmon on top of bread, dress with vinaigrette, arrange a couple of the shrimp, and top it all off with a little mayonnaise and fresh chopped parsley.

                VINAIGRETTE-Oil & Vinegar dressing
1 cup olive oil
1/2 cup red wine vinegar
Salt, fresh ground pepper
1 Tbsp finely diced onion
1 Tbsp finely diced scallion
1 Tbsp finely diced garlic
2 Tbsp finely chopped parsley

1.  Whisk together the oil and vinegar in a bowl and season to taste.  Whisk in remaining seasonings.  Store in fridge up to two weeks.  Note:  Keep dice VERY fine.


  1. On the Seafood toasts, if you like anchovies, you may certainly add 1 marinated anchovy to each toast.

  2. Can it be made ahead?

  3. I would have everything done ahead, then assemble right before. That will only take a few minutes and the bread will be crunchy!