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. Bruschetta with Scented Salmon Spread printer friendly version located here.
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