Toast 1/2 baguette approx, or similar-sized white bread - use 12 thin slices of bread so slightly browned but not overly toasted. Remove the skin from 1 clove garlic and rub the end over the slices of bread. Chop 2 slices smoked salmon or a little more, depending on size, 2 med tomatoes and 1/4 c. red onion into a small dice, removing the seeds from the tomato as you go. Chop 1 tbsp fresh basil leaves , finely chopped (approx 4 leaves) fairly finely as well and mix all together in a small bowl. Add 2 tsp extra virgin olive oil, plus extra for drizzling and 2 tsp lime juice and some salt and pepper to taste, mix gently. Spoon the salmon-tomato mixture on the bread, drizzle over a little more olive oil and serve.