Enhance the flavor of smoked salmon with fragrant white pepper, pungent fenugreek and aromatic thyme. This is a great recipe for outdoor entertaining, and works equally well as a winter starter.
For the salmon:
10 to 12 ounces cold smoked salmon, chopped
2 tablespoons grapeseed oil
Zest and juice of 1 lemon
2 shallots or ½ small red onion, peeled and julienned
2 to 3 tablespoons capers, strained
¼ teaspoon Frontier® Organic White Pepper
1 teaspoon Frontier® Organic Fenugreek Seed
1 teaspoon Frontier® Organic Thyme
For the bruschetta:
1 loaf hearty, thick-crust bread such as sourdough, with plenty of air pockets
2 to 3 large cloves of garlic, peeled and split lengthwise
½ cup extra virgin olive oil
Frontier® Sea Salt, to taste
Frontier® Organic Black Pepper, to taste
1. In a medium-sized bowl, mix salmon with oil, zest, juice, shallots, capers and spices. Refrigerate 1 hour to overnight.
2. Preheat grill. Cut bread into 24 slices, approximately 1/2-inch thick, 2 inches wide and 3 inches long.
4. Rub both sides of bread thoroughly with cut side of garlic, then brush both sides lightly with olive oil. Season to taste with salt and pepper. Grill over medium heat, turning frequently, until charred with grill marks and golden brown.
5. Serve immediately, with the salmon portioned onto each slice, or on the side.