Smoked Salmon And Fennel With Green Sauce On Toast
serves 2-4
Here's a quick, low-cook lunch that's easy to put together with a few basic ingredients on hand. The tart creamy green sauce complements the crisp fennel, the velvety salmon and hearty whole grain bread.
2-4 slices whole grain bread
1 egg
2 tablespoons lemon juice
Tabasco sauce to taste
1/3 cup olive oil
1/4 cup chopped parsley
1 dill pickle, diced
2 tablespoons drained capers
1/2 medium fennel bulb, thinly sliced
4-8 slices smoked salmon
2 tablespoons chopped fennel fronds
prep: 10 minutes
total: 15 minutes
broiler
medium bowl
whisk
1. Preheat the broiler. Put the slices of bread on the oven rack underneath the broiler. Keep an eye on the bread while you make the sauce. (When they're toasted on the first side, flip and toast them on the second side, then remove them to a plate.)
2. Separate the egg. Put the yolk in a medium bowl and discard the white. Add the lemon juice, Tabasco and a sprinkling of salt and pepper to the egg. Whisking the egg constantly, slowly drizzle in the olive oil until the sauce turns thick. Stir in the parsley, diced pickle and capers. Season the sauce to taste with salt and pepper (keeping in mind that the salmon is salty).
3. Spoon a tablespoon or so of sauce onto each piece of toast. Top the sauce with the sliced fennel, and a few folded slices of salmon. Top the salmon with more green sauce and the chopped fennel fronds.
2. Separate the egg. Put the yolk in a medium bowl and discard the white. Add the lemon juice, Tabasco and a sprinkling of salt and pepper to the egg. Whisking the egg constantly, slowly drizzle in the olive oil until the sauce turns thick. Stir in the parsley, diced pickle and capers. Season the sauce to taste with salt and pepper (keeping in mind that the salmon is salty).
3. Spoon a tablespoon or so of sauce onto each piece of toast. Top the sauce with the sliced fennel, and a few folded slices of salmon. Top the salmon with more green sauce and the chopped fennel fronds.
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