Smoked salmon toast
Makes 4 servings
These open-faced sandwiches make a speedy spring lunch. Or, after spreading the toast with the salmon mixture, slice diagonally into four triangles to serve as a soup accompaniment or appetizer.
4 ounces smoked salmon, finely chopped
1 scallion, finely chopped
¼ cup finely chopped fresh flat-leaf parsley, divided
2 tablespoons capers, drained and rinsed
1 tablespoon mayonnaise
Dash of pepper, or to taste
4 slices pumpernickel bread, toasted
Stir together the salmon, scallion, 2 tablespoons of the parsley, capers, mayonnaise, and pepper. Taste and adjust the seasoning.
Spread about ¼ cup of the mixture on each slice of toasted bread and sprinkle with the remaining 2 tablespoons parsley.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.