Smoked Salmon Tomato Pan con Tomate

• 100 g, separated into folds — Smoked salmon
• 70 g (2 sturdy slices) — Whole-wheat sandwich bread
• 149 g (1 cup), coarsely grated — Raw cherry tomatoes
• 9 g (2 tsp) — Extra-virgin olive oil
• 2.8 g (1 tsp), finely grated — Raw garlic
• 5 g (1 tsp) — Fresh lemon juice
• 0.3 g (1/8 tsp) — Ground black pepper

Method

1. 1Pan-toast the breadHeat a wide dry skillet over medium. Add both bread slices and pan-toast for 2 minutes per side, pressing lightly with a spatula so the surfaces brown evenly.4 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Keep the dry skillet attended and use tongs or a spatula to avoid touching the hot bread or pan.
2. 2Transfer to a clean plateTransfer to a clean plate, using a clean plate or bowl for cooked food.Look for: Both bread slices are dry, crisp, and golden in patches on each side without scorching.
3. 3Measure ingredients: Make the tomato-garlic pulpMeasure cherry tomatoes, garlic, extra virgin olive oil, lemon juice, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make the tomato-garlic pulpCoarsely grate the tomatoes into a bowl, leaving the skins behind. Stir in the grated garlic, olive oil, lemon juice, and black pepper for 20 seconds until lightly emulsified.20 secLook for: The tomatoes form a juicy coarse pulp with loose skins left behind and no oily streaks.Safety: Use a clean grater and keep fingertips clear as the tomatoes become small.
5. 5Build the pan con tomateDivide all tomato-garlic pulp over the hot toast and press it lightly into the surfaces.Look for: This cooking stage is complete and the food is ready for the next action.Safety: Keep smoked salmon at 40°F or below; pregnant, older, or immunocompromised eaters should use the canned-tuna swap or heat the salmon to 165°F. Do not leave the toast out for more than 2 hours.
6. 6Arrange all smoked salmon in loose folds across both slicesArrange all smoked salmon in loose folds across both slices and serve immediately.Look for: The toast remains crisp underneath an even tomato layer, and the salmon sits in loose folds without hiding it completely.