Lemon, pepper & tomato toasts with hot smoked salmon

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Put the peppers, garlic cloves and rosemary into a medium roasting tin. Toss with the oil and roast for 12 minutes or until beginning to colour.

Step 2

Stir in the capers and anchovies, roast for 5 minutes, then stir in the tomatoes and roast for 10 minutes more, until reduced and browned at the edges.

Step 3

Once cooled slightly, squeeze the garlic cloves from their skins and stir through. Grate in most of the lemon zest, stir again, then set aside.

Step 4

Toast the bread slices under a grill or in a hot griddle pan. Pile the peppers and tomatoes onto the toast and flake over the hot smoked salmon, then crack over some black pepper. Grate or pare the remaining lemon zest over, then serve immediately, with lemon wedges for squeezing over.

Ingredient

Olive oil

2 tbsp 1 fl. ozs
Garlic

4 4
Peeled italian vine cherry tomatoes

400 grams 0.88 lbs
Cooks’ ingredients unwaxed lemons

1 1
Sweet peppers

2 2
Rosemary

1 1
Cooks’ ingredients nonpareille capers

1 tbsp 0.5 fl. ozs
Anchovy fillets in olive oil

6 6
Sourdough baguette

6 6
Waitrose ingredients prime scottish hot smoked salmon flakes

150 grams 0.33 lbs