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Bruschetta with Scented Salmon Spread

1 Salmon fillet - (8 oz); cooked, and skin removed
2 tb Heavy cream
1/2 c Edible flowers; see * Note
Salt and white pepper; to taste
12 sl Sourdough baguette; sliced diagonally and broiled until light brown
Olive oil
3 Garlic cloves; halved
1/3 c Sliced black olives
4 Chives; cut into 1" pieces
Additional flower; for garnish


* Note: Such as nasturtium, borage, daylily, calendula, arugula, dandelion, rose petals, zucchini and squash blossoms, opal basil, chive blossoms, thyme blossoms, pansies, mint blossoms, chamomile, or marigolds.

In a bowl, mash salmon, cream and flowers together with a fork. Mix until smooth. Coat one side of the toasted baguette slices with olive oil and then rub with garlic clove halves. Using a knife or spatula, spread salmon mixture over bread slices. Garnish with black olives, chives and flowers. Arrange on platter and serve. Serves 6.


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