SALMON AND TOMATO STACKS

- Preheat the oven to 200C/Gas6; slice the loaf of bread into 2.5cm thick slices and cut 6 rounds of 8cm diameter

- Make the dressing by placing the olive oil, soy sauce, lemon juice and cayenne pepper in a bowl and mixing thoroughly

- Brush the top and sides of the bread rounds with a little of the dressing. Place the grated parmesan on a plate, roll the sides of the bread rounds in the cheese and sprinkle a little of the remaining parmesan on the top of each one; place the bread on a baking sheet and season with a small pinch of the crushed dried chillies

- Remove the skin from the salmon fillets; with the cutter, stamp out 6 discs from the fillets; reserve the remaining pieces of fish for another recipe; brush each salmon disc with a little of the dressing and put them on the nonstick baking tray with the bread rounds; place the baking tray in the preheated oven for 9-10 minutes, or until the salmon is cooked through and bread is crisp

- While the salmon is cooking, prepare the tomato slices; place the tomatoes in a bowl and pour boiling water over them, leave them to sit for 20-30 seconds, drain and refresh under cold running water; skin the tomatoes, then slice the tops and bottoms off and discard; cut the remaining piece of each tomato into 2 thick slices, brush both sides with the dressing and season with salt and a little of the crushed dried chillies

- Heat a nonstick frying pan until very hot and sear the tomato slices for 2-3 minutes on each side

- Remove the cooked bread rounds and salmon fillets from the oven; place a bread round on a serving plate; spread some Hollandaise sauce or any other sauce of your choice; top with a round of salmon and more sauce and finish with a slice of tomato; spoon some more sauce and decorate with some chopped parsley and serve.