Crostini with Smoked Salmon & Capers

CROSTINI CON SALMONE AFFUMATO is the proper Italian name for this spread.

• 6 slices smoked salmon
• 1/4 cup mayonnaise
• 2 tablespoons extra virgin olive oil (plus extra for drizzling)
• 2 teaspoons capers in vinegar
• 1/2 teaspoon black pepper, freshly milled
• 1 teaspoon lemon or lime juice
• 4 slices Italian bread
• 1 medium tomato, thinly sliced (optional)

METHOD

Put salmon in mini-blender or food processor. Add mayonnaise, olive oil, capers and black pepper. Blend on high until all ingredients are well mixed and chopped very fine. Add lemon or lime juice and blend again for 10 seconds.

Remove from machine and place, covered, in the refrigerator. Chill for twenty minutes.

Preheat oven to 475°F.

Toast bread on both sides in 475°F oven, or under broiler. Brush olive oil into toast. Heap salmon mixture on toast and serve.

When fresh tomatoes are available, top salmon mixture with thin tomato slices, and cook under broiler for 2-4 minutes. Top with a thin drizzle of olive oil, and serve.

Serves 4

recipe from www.inmamaskitchen.com

Adapted from www.theartisan.net

Contributor: Jerry De Angelis

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