Makes 16 / Light and crunchy, garlic-infused toasts are the perfect counterpoint to lush salmon drizzled with a lemony, fennel dressing.
Recipe Ingredient Details:
16 bread slices, cut 1/4-inch thick from a long, narrow loaf
2 cloves garlic, mashed to a purée
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
3 tablespoons minced fresh fennel
3 tablespoons minced sweet onion (such as Vidalia)
6 ounces thinly sliced smoked salmon
Capers and minced fresh fennel (for garnish)
Preheat oven to 350°. Arrange bread slices on a baking tray; bake until just golden, turning once, about 5 minutes. Meanwhile, in a small bowl stir together garlic and 2 tablespoons oil. Brush toasts with the garlic-oil mixture; let cool.
In another small bowl whisk together lemon juice, mustard, and remaining 3 tablespoons oil. Stir in parsley, dill, fennel, and onion. Add salt and freshly ground black pepper to taste, if desired.
Just before serving, arrange a slice of salmon over each toast. Drizzle the dressing over each piece; garnish with capers and a sprig of fennel, if desired.
Recipe Additional Notes:
Calories 107,Fat 6,Perfat 46,Cholesterol 3,Carbo 11,Protein 4
Mon, 2012-07-09 13:29