Salmon tartare on green olive crostini

Yield: 4 servings

Measure Ingredient
1 tablespoon Capers
Juice and zest of 1 lemon
¼ cup Extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons Black mustard seeds; divided
8 ounces Fresh salmon filet; skin, bones removed
8 slices Baguette - (1/4" thk); toasted
¼ cup 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 ¼-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.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5632 broadcast 02-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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