Yield: 4 servings
|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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.