SMOKED SALMON TOASTS
(Makes: 2 Servings)
4 ounces smoked salmon, chopped
2 tablespoons extra virgin olive oil
2 tablespoons 35% whipping cream
2 teaspoons fresh lemon juice
1 clove garlic
1/2 teaspoon dried dillweed
1 teaspoon extra virgin olive oil
2 teaspoons finely chopped red onion
1/4 teaspoon cracked black pepper
1/4 teaspoon fennel seeds
1 tablespoon flying fish or salmon roe (optional)
toasts or crackers
Combine salmon, olive oil, cream, lemon juice,
garlic and dill in the bowl of a food processor.
Pulse until salmon is almost smooth.
(Can be made to this point, covered
and refrigerated for up to 2 days.)
Drizzle olive oil on a serving plate and spoon
salmon mixture into a mound on the plate.
Sprinkle with onion, pepper and fennel seeds.
Crown with a dollop of roe if using.
Serve with toasts and lemon or
spoon onto toasts to make canapes.