Smoked Salmon With Walnut Salsa Verde
By marie2
Ingredients
- Smoked Salmon Ingredients:
- Makes 15 to 18 pieces
- 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
Details
Preparation
Step 1
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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