16bread slices, cut 1/4-inch thick from a long, narrow loaf
2clovesgarlic, mashed to a purée
5tablespoonsextra-virgin olive oil, divided
1 1/2tablespoonsfresh lemon juice
2tablespoonsminced fresh parsley
2tablespoonsminced fresh dill
3tablespoonsminced fresh fennel
3tablespoonsminced sweet onionsuch as Vidalia
6ouncesthinly sliced smoked salmon
Capers and minced fresh fennelfor garnish
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.
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.
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.
Smoked Salmon-Fennel Toasts
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.