- 10 minutes
- For 8 people
- € 0.35 / person
Today I close the toast recipes with this original recipe that Rubén prepared in Allariz (Ourense) at Nadal’s meal. He took care of the first course and made us some toast from broken eggs and others from salmon. This mixes sweet and sour flavors: salmon and a slice of orange, accompanied by a great sauce that can be used for other recipes.
In Spain we have a lot of contests dedicated to tapas, including, of course, toasts. In the comments Ana, from Oviedo, told us that in her city it was held in the Tapas Championship of the city (Pinchos and mini cuisine). With skewers as succulent as the “Goat cheese skewer with candied peppers on asparagus” or the “Passion fruit mousse with cream of foie gras and crispy beef jerky from León”. Those of you who are in Oviedo on those dates do not miss the 2010 edition.
In this contest they have made a distinction between pinchos and tapas, it is quite curious. They clarify that pincho is a culinary product in a small format intended to be eaten directly with your hands, sometimes allowing the use of a small utensil such as a Japanese chopstick or spoon. And by cover we understand a product made in a mini kitchen format where you need some type of utensil for consumption: cutlery or crockery. This toast is not as elaborate as the ones I have named before but I think it could compete as a skewer, right? … hehe.
Preparation of salmon and orange toasts
- The important thing about this toast is the quality of its 2 main ingredients: oranges and salmon. And the touch of the sauce that is delicious, is very simple and you can write it down to use it both in an endive salad and in a cold pasta salad.
- Peel the oranges and slice thinly. It is very important that you do not wear anything of the white skin that covers the orange, because it would be bitter. We reserve.
- We leave the salmon slices ready for the final assembly, in this case we have used smoked salmon but if it is marinated much better.
Preparation of sweet and sour orange sauce
- We squeeze half of an orange. We reserve the juice.
- In a mortar, chop the walnuts and almonds. We remove to a plate. We chop the capers into very small pieces. We combine the capers with the dried fruits.
- In a cup, mix the olive oil with the vinegar and the splash of brandy. Lightly bind (mix) with a fork. Add a little salt, pepper, orange juice, capers and dried fruit. And that’s it, easy, right?
- Now that we have all the ingredients for the toast prepared and ready to assemble, let’s go for the bread. We cut the bread into 2 cm slices. wide and lightly toast in the pan, in a toaster or in the oven, the pan is the easiest way. We place the orange foil on the bread, then a slice of marinated or smoked salmon and a little bit of the sweet and sour orange sauce on top. We present these toasts on a nice plate and to eat.
These toasts are cold so you can prepare them the day before and they will be just as good, although you should add the sauce at the last moment. I hope you like them. Bo provided!
I encourage you to visit more recipes for delicious tapas, snacks and pinchos for an unforgettable evening with yours. Perfect for a light dinner, a party or, yes, a delicious way to share food with friends and the people you love.
Toasted bread: thin or thick?
As important as choosing the type of bread to toast is also the accompaniment, certain ingredients go better with fresh bread.
- We can prepare toasted bread in the toaster, in the pan or in the oven, depending on how we want it and what we are going to use it for.
- In the case of this recipe, the toasts are a little thick, we want them to be crispy on the outside and soft on the inside, for this it is better to use a toaster, with fresh bread or a great way to take advantage of the bread that remains from the previous day.
- If we want thin and very crispy toasts, to spread with pates or creams they are better in the oven, we will cut into very thin slices placed on the oven rack. Once cold, they can be kept for a time, stored in an airtight container.