CookEat Recipe
Bell Pepper and Salmon Toast Bites
Roasted salmon and tender butternut squash are folded with diced bell pepper, feta, rosemary and Dijon mustard. The topping is spooned onto small crisp toasts just before serving.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and seed the butternut squash and cut it into 1 cm cubes. Toss with 1 teaspoon of the measured olive oil and roast on a lined tray for 20–25 minutes, until easily pierced.
Step 2
Place the raw, boneless salmon in a separate ovenproof dish and brush with 1 teaspoon oil. Roast for about 12–18 minutes, depending on thickness, until a clean food thermometer reads 70°C in the thickest part. Flake the fish and check for bones.
Step 3
Wash, seed and finely dice the bell pepper. Finely chop the rosemary and crumble the feta. Stir the Dijon mustard with the remaining measured olive oil; fold in the pepper, squash, rosemary, feta and cooked salmon.
Step 4
Cut the toast into small squares. Crisp in a dry pan over medium heat for 1–2 minutes per side, in batches. Divide the topping among the bases and serve immediately, allowing several small toasts per person.
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