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.