Cut Baguette (1) into diagonal slices that are 1-inch thick.
Drain and roughly chop the jarred red pepper.
Peel and deseed the avocado, and cut into medium dice.
Finely chop the parsley.
Roll each slice of Smoked Salmon (3 slice) , 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).
Season everything with Garlic Powder (1/4 teaspoon), Onion Powder (1/4 teaspoon), Dried Dill Weed (1/4 teaspoon), Dried Parsley (1/4 teaspoon), Sea Salt (to taste), Ground Black Pepper (to taste), and Extra Virgin Spanish Olive Oil (1/2 tablespoon). Mix everything together until well combined, then cover with plastic wrap and add to the fridge.
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.
Cut Goat Cheese (4 ounce) 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.
Add the Avocado (1) on top of the toast and lightly season with sea salt. Garnish with Fresh Chives (1 handful). Serve and enjoy!