The El Tostadito - Costa Rican Smoked Salmon Appetizer
This beautifully crafted appetizer from Hotel Mountain Paradise in Costa Rica 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.
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.
Keyword baguette, capers, hearts of palm, red onions, smoked salmon