Cooking Instructions
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Step 1
Cut
Baguette (1)
into diagonal slices that are 1-inch thick.
Step 2
Drain and roughly chop the jarred red pepper.
Step 3
Peel and deseed the avocado, and cut into medium dice.
Step 4
Finely chop the parsley.
Step 5
Roll each slice of
Smoked Salmon (3 slices)
, cut them right down the middle, and roughly chop them. To a large bowl, add the chopped smoked salmon to the bowl and the
Jarred Roasted Red Peppers (3)
.
Step 6
Season everything with
Garlic Powder (1/4 tsp)
,
Onion Powder (1/4 tsp)
,
Dried Dill Weed (1/4 tsp)
,
Dried Parsley (1/4 tsp)
,
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Extra Virgin Spanish Olive Oil (1/2 Tbsp)
. Mix everything together until well combined, then cover with plastic wrap and add to the fridge.
Step 7
Heat a grilling pan over a medium heat. Once the pan gets hot, add the slices of bread and toast for 2 minutes on each side.
Step 8
Cut
Goat Cheese (1/2 cup)
into 8 pieces, then add each piece onto a slice of toast and rub with a butter knife. Evenly divide the smoked salmon mixture on top.
Step 9
Add the
Avocado (1)
on top of the toast and lightly season with sea salt. Garnish with
Fresh Chives (1 handful)
. Serve and enjoy!
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