1 baguette, sliced into ½” thin slices
3 tablespoons olive oil, divided
Salt and pepper to taste
1 lb skinless, boneless raw salmon fillets
1 tablespoon finely chopped fresh Italian parsley
½ cup drained capers
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons Sabatino Truffle Spread
¼ cup finely chopped shallots
- Pre-heat oven to 350°F degrees.
- Place sliced baguette onto a foil lined cookie sheet and drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 5-8 minutes, remove and hold for service.
- Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge. Put the salmon on a cutting board and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste.
- At the very last minute prior to serving, place the prepared salmon into a mixing bowl and add the parsley, capers, olive oil, lemon juice, lemon zest, truffle spread, salt, pepper and shallots. Stir to blend thoroughly. Serve with crusty sliced baguette.