| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Molto04 | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5632 broadcast 02-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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