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| Smoked Salmon-Fennel Toasts October, 2002 Makes 16 / Light and crunchy, garlic-infused toasts are the perfect counterpoint to lush salmon drizzled with a lemony, fennel dressing. 16 bread slices, cut 1/4-inch thick from a long, narrow loaf 2 cloves garlic, mashed to a purée 5 tablespoons extra-virgin olive oil, divided 1-1/2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 2 tablespoons minced fresh parsley 2 tablespoons minced fresh dill 3 tablespoons minced fresh fennel 3 tablespoons minced sweet onion, such as Vidalia 6 ounces thinly sliced smoked salmon Capers and minced fresh fennel, for garnish 1. Preheat oven to 350°. Arrange bread slices on a baking tray; bake until just golden, turning once, about 5 minutes. Meanwhile, in a small bowl stir together garlic and 2 tablespoons oil. Brush toasts with the garlic-oil mixture; let cool. 2. In another small bowl whisk together lemon juice, mustard, and remaining 3 tablespoons oil. Stir in parsley, dill, fennel, and onion. Add salt and freshly ground black pepper to taste, if desired. 3. Just before serving, arrange a slice of salmon over each toast. Drizzle the dressing over each piece; garnish with capers and a sprig of fennel, if desired. Calories 107,Fat 6,Perfat 46,Cholesterol 3,Carbo 11,Protein 4 |