| 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
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