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Smoked Fish And Ricotta Toasts

Party.Freak's picture
Ingredients
  Aubergine 1 Small, cut into thin slices
  Olive oil 3 Fluid Ounce (75 Milliliter)
  Baguette 1 Small, cut into 12, 1 inch thick slices
  Mayonnaise 2 Tablespoon
  Ricotta cheese 4 Ounce, thinly sliced (125 Grams)
  Salt To Taste
  Pepper To Taste
  White wine vinegar 1 Fluid Ounce (25 Milliliter)
  Fresh thyme 2 Tablespoon, finely chopped
  Smoked salmon 3 Ounce (75 Grams)
  Halibut 3 Ounce, smoked (75 Grams)
  Quail eggs/Hen eggs- 4 12 , soft boiled, shelled and halved
  Thyme sprigs 2 (Or As Required)
Directions

GETTING READY
1. Pre heat an oven at 200 C (400 F).
2. On a baking tray, place sliced aubergines at one end and baguette slices at the other.
3. Brush aubergines with little olive oil on both sides and grill in pre heated oven for 5 to 7 minutes, or till slices are crisp and bread is toasted.
4. Once grilled, remove from oven and keep aside.
5. In a medium sized bowl, combine vinegar, thyme, salt, pepper and remaining oil. Whisk well and keep aside.

MAKING
6. On a flat working surface place a toasted baguette slice and spread with mayonnaise.
7. Top with smoked fish, grilled aubergine slices and ricotta slice.
8. Sprinkle pepper and top with quail-€™s egg.
9. Drizzle with dressing and place on a platter.
10. Follow same procedure for remaining toasts.

SERVING
11. Serve immediately garnished with thyme sprigs.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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