If you have leftover poached salmon or trout, here is an easy way to use the last pieces. We did this on Super Bowl Sunday for one of our game day treats. The mixture can be spread on any unseasoned cracker, or day-old toasted bread with crusts cut off. Highly seasoned supports (crackers or bread) detract from the delicate fish flavors. Save those crackers for something else.
Poached Salmon Toasts 4-6 ounces leftover poached (or grilled) salmon or trout
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice -- about 1/4 of a whole lemon, squeezed
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/2 teaspoon ground pepper
Optional: Pinch of chili Caribe (the chili flakes used for topping in Italian restaurants)
Mix ingredients with a fork, flaking fish into small bits. This may be pulsed 2 or 3 times in a food processor if you are doing a larger amount. Don't over work! We are not making baby food.
When well mixed, spread on crackers or toast points made from day old bread, crusts trimmed, and lightly toasted. Garnish plate with additional slice of lemon and parsley sprig.
Mixture may also be served as a salad, on a lettuce leaf (Bibb, spring mix, or small iceberg leaves) with crackers or toast on the side for a light luncheon dish.
Congratulations to the New Orleans Saints!
KGC
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