Ingredients:
Smoked Salmon:
- 1 cup (250ml) hot smoked salmon, flaked
- 1 ½ tablespoon mayonnaise
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon shallot, minced
- 1 teaspoon lemon juice
- 3 slices rye bread
- 2 tablespoon butter, melted
Walnut Salsa Verde:
- ⅓ cup California walnuts
- 2 tablespoon sweet gherkins, minced
- 2 tablespoon each chopped fresh dill, mint and parsley
- 1 tablespoon olive oil
- 1 teaspoon capers, minced
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- A pinch red pepper flakes
Preparation:
- Combine salmon, mayonnaise, honey, Dijon mustard, shallot and lemon juice in a medium bowl and set aside.
- In another bowl, combine the walnut salsa verde ingredients.
- With a cookie cutter or shot glass and a knife, slice the rye bread into 1 ½-inch (3.5 cm) rounds and brush each side with melted butter. Toast the rye bread rounds in a non-stick skillet on medium heat until browned on both sides.
- Place rye bread toasts on a plate and spoon 1 tablespoon of the smoked salmon mixture on top. Follow with 1 teaspoon of walnut salsa verde.
- Garnish each with a sprig of dill.
- Serve immediately.
Tip: Smoked salmon can be substituted with canned or leftover baked or grilled salmon. The smoked salmon and walnut salsa verde can be made a day ahead and refrigerated. Cut out rye toast rounds, butter and toast right before serving, or serve on store-bought crostini.