Ingredients
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1 teaspoon
Frontier Co-op Fenugreek Seed, Ground, Organic 2.00 oz. -
1 teaspoon
Frontier Co-op Thyme Leaf, Whole, Organic 0.63 oz. -
1/4 teaspoon
White Peppercorns -
1 pinch
Frontier Co-op Sea Salt, Table Grind 5 lb. -
1 pinch
Frontier Co-op Black Pepper, Medium Grind, Organic -
10 to 12 ounces cold-smoked salmon, chopped
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2 teaspoons grapeseed oil
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Zest and juice of 1 lemon
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2 shallots, peeled and julienned (or substitute ½ a small red onion)
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2 to 3 teaspoons capers, strained
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1 loaf hearty, crusty bread such as sourdough, with plenty of air pockets and a thick crust
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2 to 3 large cloves of garlic, peeled and split lengthwise
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1/2 cup extra virgin olive oil
Directions
1. In a medium-sized bowl, mix the chopped smoked salmon with the oil, lemon zest, juice, shallots, capers and spices. Incorporate thoroughly and refrigerate for 1 hour to overnight.
2. Fire up your grill according to manufacturer's instructions (real wood tastes best, but gas grills are fine for this purpose, too). If you don't have access to a good hot grill, toast bread slices carefully under a broiler.
3. Cut the bread into 24 slices, each roughly 1/2-inch thick, 2 inches wide and 3 inches long in size.
4. Rub both sides thoroughly with the split side of a clove of garlic, then brush both sides lightly with olive oil. Season to taste with salt and pepper, and grill over medium heat, turning frequently, until charred with grill marks and golden brown but not burnt.
5. Serve immediately either with the salmon portioned onto each slice, or on the side for guests to scoop.
Servings 2 dozen
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Frontier Co-op Frontier Co-op Sea Salt, Table Grind 5 lb. SKU: 193 -
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Frontier Co-op Frontier Co-op Fenugreek Seed, Ground, Organic 2.00 oz. SKU: 18482 -
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Frontier Co-op Frontier Co-op Black Pepper, Medium Grind, Organic 1.80 oz. SKU: 18437 -
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Frontier Co-op Frontier Co-op Thyme Leaf, Whole, Organic 0.63 oz. SKU: 18418 -
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Frontier Co-op Frontier Organic White Peppercorns with Grinder 2.08 oz. SKU: 18268
