Smoked Salmon With Walnut Salsa Verde

Smoked Salmon With Walnut Salsa Verde
Smoked Salmon With Walnut Salsa Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes 15 to 18 pieces

  • Smoked Salmon Ingredients:

  • 1

    cup hot smoked salmon, flaked

  • 1-1/2

    tbsp mayonnaise

  • 1

    tsp honey

  • 1

    tsp dijon mustard

  • 1

    tsp lemon juice

  • 3

    slices rye bread

  • 2

    tbsp butter, melted

  • Walnut Salsa Verde Ingredients:

  • 1/3

    cup California walnuts

  • 2

    tbsp sweet gherkins, minced

  • 2

    tbsp each: chopped fresh dill, mint and parsley

  • 1

    tbsp olive oil

  • 1

    tsp capers, minced

  • 1

    tsp lemon juice

  • 1/4

    tsp garlic powder

  • pinch of red pepper flakes

Directions

Combine the salmon, mayonnaise, honey, dijon mustard, shallot and lemon juice in a medium sized bowl and set aside. In another bowl, combine the walnut salsa verde ingredients. With a cookie cutter or shot glass and a knife, slice the rye bread into 1-1/2 inch (3.5 cm) rounds and brush each side with melted butter. Toast the rye bread rounds in a non-stick skillet on medium heat until browned on both sides. Place rye bread toasts on a plate and spoon 1 tbsp (15 ml) of the smoked salmon mixture on top. Follow with 1 tsp (5 ml) of walnut salsa verde. Garnish each with a sprig of dill. Serve immediately. Tip: Smoked salmon can be substituted with canned or leftover baked or grilled salmon. The smoked salmon and walnut salsa verde can be made a day ahead and refrigerated. Cut out rye toast rounds, butter and toast right before serving, or serve on store-bought crostini.

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