Salmon Tartare On Green Olive Crostini

Ingrients & Directions 1 tb Capers Juice and zest of 1 lemon 1/4 c Extra-virgin olive oil 1 tb Dijon mustard 2 tb Black mustard seeds; divided 8 oz Fresh salmon filet; skin, -bones removed 8 sl Baguette – (1/4″ thk); -toasted 1/4 c Green Olive Pesto; see * -Note […]

Ingrients & Directions


1 tb Capers
Juice and zest of 1 lemon
1/4 c Extra-virgin olive oil
1 tb Dijon mustard
2 tb Black mustard seeds; divided
8 oz Fresh salmon filet; skin,
-bones removed
8 sl Baguette – (1/4″ thk);
-toasted
1/4 c Green Olive Pesto; see *
-Note
2 Scallions; thinly sliced
On a long bias
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the “Green Olive Pesto” recipe which is included in this
collection.

In a blender, mix capers, lemon juice and lemon zest, extra-virgin olive
oil, mustard and 1 tablespoon of the black mustard seeds until smooth
(about 1 minute) and set aside. Cut salmon by hand into 1/4-inch dice and
place in mixing bowl. Add caper mixture and stir to mix well. Season with
salt and pepper. Spread each piece of toasted bread with 1 teaspoon Green
Olive Pesto and place 2 heaping tablespoons of salmon mixture on each one.
Sprinkle with remaining black mustard seeds and thinly sliced scallion and
serve immediately. This recipe yields 4 servings as passed crostini.


Yields
4 servings

RobinDee

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