Organic cured beef, caviar or smoked salmon on toast

Name: Organic cured beef, caviar or smoked salmon on toast (Lomo ibérico de bellota, kaviar o Salmón ahumado)
Yield: For 12 Tapas
Cuisine: Spanish
Ingredients: 120 g (4 oz) lumpfish roe; 4 slices smoked salmon; 4 slices cured beef; 12 slices French bread

Lomo ibérico de bellota, kaviar o Salmón ahumado

Preparation info

For
12
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

José Luis is passionate about simple, good food. These are more ideas than recipes, but they make luxuriously simple snacks and look great on a plate together.

Ingredients

12 slices French bread
4 slices cured beef
120 g

Europe
Spain
Madrid
Snack
Mediterranean

Method

Lightly toast the slices of French bread on each side until golden.
Lay slices of the best quality cured beef on four toasts, a heaped spoonful of lumpfish roe on a further four and a slice of smoked salmon on the final four.