Spanish Style Toast with Smoked Salmon and Avocado Recipe

Introduction

This Spanish Style Toast with Smoked Salmon and Avocado combines vibrant flavors and creamy textures for a delightful appetizer or light meal. Crisp toasted baguette slices are topped with a savory smoked salmon mixture, tangy goat cheese, and fresh avocado. It’s an easy and elegant dish that’s perfect for entertaining or a special breakfast.

Ingredients

• 1 Baguette
• 4 ounces Goat Cheese
• 3 Jarred Roasted Red Peppers
• 3 slices Smoked Salmon
• 1/2 tablespoon Extra Virgin Spanish Olive Oil
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Dill Weed
• 1/4 teaspoon Dried Parsley
• 1 Avocado
• 1 handful Fresh Chives
• Sea Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: Cut the baguette into diagonal slices about 1-inch thick.
2. Step 2: Drain and roughly chop the jarred roasted red peppers.
3. Step 3: Peel, deseed, and cut the avocado into medium dice.
4. Step 4: Finely chop the fresh parsley (if using dried, proceed to seasoning).
5. Step 5: Roll each smoked salmon slice, slice them down the middle, and chop roughly. Combine the chopped salmon and roasted peppers in a large bowl.
6. Step 6: Season the mixture with garlic powder, onion powder, dried dill weed, dried parsley, sea salt, ground black pepper, and extra virgin Spanish olive oil. Mix well, cover, and chill in the fridge.
7. Step 7: Heat a grilling pan over medium heat. Toast the bread slices for 2 minutes on each side until crisp and golden.
8. Step 8: Cut the goat cheese into 8 pieces and spread one piece onto each toast slice, gently rubbing with a butter knife.
9. Step 9: Evenly top the toasts with the smoked salmon mixture, then add diced avocado on top. Season lightly with sea salt.
10. Step 10: Garnish with fresh chives, serve immediately, and enjoy!

Tips & Variations

• For added zest, squeeze a little fresh lemon juice over the avocado before assembling.
• Substitute cream cheese for goat cheese if you prefer a milder, creamier base.
• Use fresh herbs like dill or parsley if available instead of dried for a brighter flavor.
• Try adding a pinch of smoked paprika to the smoked salmon mixture for extra depth.
• Serve with a simple side salad or a drizzle of balsamic glaze for a complete appetizer.

Storage

Store any leftover toasted bread and topping mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat the toast briefly in a toaster or oven to restore crispness before assembling again. Avoid assembling too far ahead to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread instead of a baguette?

Yes, rustic country bread or sourdough slices work well as alternatives. Just be sure to cut them thick enough to hold the toppings.

Is it okay to use fresh roasted red peppers instead of jarred?

Absolutely. Fresh roasted red peppers will add a wonderful sweetness and slightly smoky flavor. Roast, peel, and chop them before using as directed.

Spanish Style Toast with Smoked Salmon and Avocado Recipe

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★★★★★

4.4 from 134 reviews

• Author: Ben
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

A delicious Spanish-style toasted baguette topped with creamy goat cheese, a savory mix of smoked salmon and roasted red peppers, and fresh avocado. This easy-to-make appetizer combines smoky, tangy, and fresh flavors, perfect for a light meal or elegant snack.

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Ingredients

Scale 1x2x3x

Base

• 1 Baguette
• 4 ounces Goat Cheese

Topping Mixture

• 3 Jarred Roasted Red Peppers
• 3 slices Smoked Salmon
• 1/2 tablespoon Extra Virgin Spanish Olive Oil
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Dill Weed
• 1/4 teaspoon Dried Parsley
• Sea Salt, to taste
• Ground Black Pepper, to taste

Additional Toppings

• 1 Avocado
• 1 handful Fresh Chives

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Instructions

1. Slice the Baguette: Cut the baguette into 1-inch thick diagonal slices to create the base for your toasts.
2. Prepare Red Peppers: Drain the jarred roasted red peppers and roughly chop them to incorporate into the topping mixture.
3. Prepare Avocado: Peel, remove the seed, and cut the avocado into medium dice for a fresh topping.
4. Chop Parsley: Finely chop the fresh parsley to enhance the flavor of the smoked salmon mixture.
5. Prepare Smoked Salmon: Roll each smoked salmon slice, cut them lengthwise, and roughly chop. Add the chopped smoked salmon to a large bowl along with the chopped roasted red peppers.
6. Season Topping Mixture: Add garlic powder, onion powder, dried dill weed, dried parsley, sea salt, ground black pepper, and olive oil to the smoked salmon and pepper mixture. Mix well until combined. Cover with plastic wrap and refrigerate.
7. Toast Bread: Heat a grilling pan over medium heat. Toast the slices of bread for two minutes on each side until lightly browned and crisp.
8. Apply Goat Cheese: Cut the goat cheese into 8 pieces and spread each piece evenly over the toasted bread using a butter knife.
9. Assemble the Toasts: Evenly distribute the smoked salmon and roasted red pepper mixture over the goat cheese layer, then top with diced avocado. Season lightly with sea salt.
10. Garnish and Serve: Finish by garnishing with fresh chives. Serve immediately and enjoy!

Notes

• Use a sharp serrated knife for clean baguette slices.
• The smoked salmon mixture can be prepared ahead and refrigerated for enhanced flavor.
• Feel free to substitute goat cheese with cream cheese if preferred.
• To add extra crunch, sprinkle toasted pine nuts or seeds on top.
• If fresh herbs aren’t available, dried herbs can be used but in smaller amounts for balance.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Spanish

Keywords: Spanish toast, smoked salmon, avocado toast, goat cheese appetizer, grilled baguette, easy appetizers