Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Capers |
\N \N | 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 \N | Scallions; thinly sliced |
\N \N | On a long bias |
\N \N | Salt; to taste |
\N \N | 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.