A Taste of Paradise: Recreate the “El Tostadito” Smoked Salmon Appetizer at Home
During a recent trip to Costa Rica, I had the pleasure of staying at the breathtaking Hotel Mountain Paradise in La Fortuna. Nestled near the majestic Arenal Volcano, this hotel boasts not only stunning scenery, but also incredible cuisine. One appetizer, in particular, stood out: El Tostadito.
This beautifully crafted appetizer boasts toasted baguettes, which act as a canvas for ribbons of smoky salmon, jewel-like capers, slivers of red onion, and tender hearts of palm. Each bite is a delightful dance between savory, smoky, and slightly sweet.
I knew I had to recreate this El Tostadito at home, and after some experimentation, I’m thrilled to share the recipe with you!
Beyond the Plate: The Inspiration Behind El Tostadito
Costa Rican cuisine is a vibrant blend of indigenous, Spanish, and African influences, resulting in a unique and flavorful array of dishes. Fresh, local ingredients are king, and seafood plays a prominent role, especially in coastal regions. Smoked salmon, while not native to Costa Rica, has become a popular addition to menus, often paired with tropical fruits and refreshing dressings.
El Tostadito beautifully embodies this fusion of flavors. The smokiness of the salmon is balanced by the sweetness of the red onion and the tangy capers. The hearts of palm add a delicate, almost buttery texture, while the toasted baguette provides a sturdy base. The finishing touch – a light and citrusy vinaigrette – ties all the elements together, creating an explosion of flavor in every bite.
Bringing the Flavors of Costa Rica to Your Kitchen: The El Tostadito Recipe
Ready to embark on your own Costa Rican culinary adventure? Gather your ingredients and follow these simple steps:
Ingredients:
- For the Baguettes:
- 1 French baguette, sliced thinly on the bias
- Extra virgin olive oil
- For the Appetizer:
- 4 oz thinly sliced smoked salmon
- 1/4 cup capers, drained
- 1/4 cup red onion, thinly sliced
- 1 (14.5 oz) can hearts of palm, drained and sliced
- Freshly ground black pepper, to taste
- For the Vinaigrette:
- 3 tablespoons freshly squeezed tangerine juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 teaspoon freshly squeezed lime juice
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C). Brush the baguette slices lightly with olive oil and arrange them on a baking sheet. Bake for 5-7 minutes, or until golden brown and crisp. Set aside to cool slightly.
- While the baguettes are baking, prepare the vinaigrette. In a small bowl, whisk together the tangerine juice, soy sauce, sesame oil, olive oil, lime juice, and salt and pepper to taste. Set aside.
- Assemble the appetizer. Arrange the toasted baguette slices on a serving platter. Top each slice with smoked salmon, followed by capers, red onion, and hearts of palm. Drizzle generously with the vinaigrette and garnish with freshly ground black pepper.
Tips and Customization:
- For a touch of heat, add a pinch of red pepper flakes to the vinaigrette.
- Don’t have tangerines? Substitute orange juice for a similar citrusy flavor.
- If you can’t find hearts of palm, substitute thinly sliced avocado or cucumber.
- Make it a main course! Double the recipe and serve with a side salad for a light and satisfying meal.
Beyond the Recipe
El Tostadito is just a glimpse into the vibrant world of Costa Rican cuisine. There are countless other delicious dishes waiting to be discovered, from traditional gallo pinto (rice and beans) to fresh ceviche and flavorful casado (a plate of meat or fish served with rice, beans, and plantains).
If you’re looking for an adventure beyond the kitchen, consider planning a trip to Costa Rica. Immerse yourself in the stunning natural beauty, experience the warm hospitality of the people, and indulge in the diverse and delicious flavors this incredible country has to offer.
More Recipes
- Salmon Cream Cheese Bagels
- Smoked Salmon Dip
- Salmon Sandwich with Spinach and Feta
- Salmon & Spinach Benedict
- Ruddell’s Smoked Salmon Tacos
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The El Tostadito – Costa Rican Smoked Salmon Appetizer
Recipe by Jason Hill – CookingSessions.comIngredients
For the Baguettes:
- 1 French baguette sliced thinly on the bias
- Extra virgin olive oil
For the Appetizer:
- 4 oz thinly sliced smoked salmon
- 1/4 cup capers drained
- 1/4 cup red onion minced
- 14.5 ounces canned hearts of palm drained and sliced
- Freshly ground black pepper to taste
For the Vinaigrette:
- 3 tablespoons freshly squeezed tangerine juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 teaspoon freshly squeezed lime juice
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Brush the baguette slices lightly with olive oil and arrange them on a baking sheet. Bake for 5-7 minutes, or until golden brown and crisp. Set aside to cool slightly.
- While the baguettes are baking, prepare the vinaigrette. In a small bowl, whisk together the tangerine juice, soy sauce, sesame oil, olive oil, lime juice, and salt and pepper to taste. Set aside.
- Assemble the appetizer. Arrange the toasted baguette slices on a serving platter. Top each slice with smoked salmon, followed by capers, red onion, and hearts of palm. Drizzle generously with the vinaigrette and garnish with freshly ground black pepper.
Notes
- For a touch of heat, add a pinch of red pepper flakes to the vinaigrette.
- Don’t have tangerines? Substitute orange juice for a similar citrusy flavor.
- If you can’t find hearts of palm, substitute thinly sliced avocado or cucumber.
