Smoked Salmon-Fennel Toasts
  • 16 bread slices, cut 1/4-inch thick from a long, narrow loaf
  • 2cloves garlic, mashed to a purée
  • 5tablespoons extra-virgin olive oil, divided
  • 1 1/2tablespoons fresh lemon juice
  • 1/2teaspoon Dijon mustard
  • 2tablespoons minced fresh parsley
  • 2tablespoons minced fresh dill
  • 3tablespoons minced fresh fennel
  • 3tablespoons minced sweet onionsuch as Vidalia
  • 6ounces thinly sliced smoked salmon
  • Capers and minced fresh fennelfor 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.
Recipe Notes
Nutrition Facts
Smoked Salmon-Fennel Toasts
Amount Per Serving
Calories 107
* Percent Daily Values are based on a 2000 calorie diet.

Calories 107,Fat 6,Perfat 46,Cholesterol 3,Carbo 11,Protein 4