Seafood Toast Flights
Instead of serving one large appetizer, create a "flight" of seafood toasts—just like a wine flight, but with a variety of flavors from the sea!
Each toasted slice highlights a different seafood, making it an easy way to explore new ingredients, compare flavors, and start conversations around the table. They're perfect for entertaining and can all be assembled in just a few minutes.
This version builds five toasts on crisp, olive oil-toasted sourdough: smoked mussels, a white bean and anchovy spread, smoked trout, tuna, and a seaweed butter finished with radish.
Look for sustainably sourced smoked and canned seafood where you can, an easy way to bring more from the water to the table without much extra effort.
Arrange the toasts together on a platter and let guests sample their way down the line, voting on a favorite as they go. It's a simple, low-lift way to anchor a gathering, cocktail hour, or laid-back start to dinner.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients:
1 large sourdough loaf, sliced into 30 thin slices
2 tablespoons olive oil
Smoked Mussels Toast
1 can smoked mussels, drained
3 tablespoons softened butter
Fresh cracked black pepper
Chopped chives
White Bean & Anchovy Toast
1 cup white beans, drained and rinsed
4 anchovy fillets
1 tablespoon lemon juice
1 tablespoon olive oil
Lemon zest
Smoked Trout Toast
6 ounces smoked trout
½ cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
Tuna & Basil Toast
1 can high-quality tuna packed in olive oil
2 tablespoons mayonnaise
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Seaweed Butter & Radish Toast
4 tablespoons softened butter
1 tablespoon crumbled roasted seaweed snacks
3–4 radishes, very thinly sliced
Flaky sea salt
Method:
Heat the oven to 400°F. Brush both sides of the sourdough slices with olive oil and toast for 8–10 minutes, turning once, until crisp and golden.
While the bread toasts, prepare each topping. Mash the butter until smooth for the smoked mussels. Blend the white beans, anchovies, lemon juice, and olive oil into a rustic spread, then finish with lemon zest. Stir together the yogurt, dill, and lemon juice, then fold in the smoked trout. Mix the tuna with mayonnaise, basil, and lemon juice. Combine the softened butter with crumbled seaweed.
Spread each topping onto six of the toasted slices: smoked mussels finished with pepper and chives, white bean and anchovy, smoked trout with dill yogurt, tuna with basil, and seaweed butter topped with radish slices and a pinch of flaky sea salt.
Arrange the toasts together on a large platter and serve immediately, encouraging guests to sample each one like a tasting flight.
Tip: Pair the toasts with a crisp white wine, sparkling water with citrus, or a light pilsner.
