Name: Bruschetta with Crushed Peas and Smoked Salmon
Ingredients: Water; 2 cups peas; 1 tbsp extra-virgin olive oil; 1 tbsp minced fresh dill; Minced zest of 1 small lemon and 1 to 2 tsp lemon juice; Salt and white pepper; 1 baguette, sliced into rounds about 1/3 inch thick, toasted; 2 to 3 oz cold-smoked salmon or nova, sliced in strips about ½ inch thick; Tiny fresh dill sprigs

Description

Bites full of nutritious sweet green peas and savory smoked salmon.

Ingredients

Scale

Water
2 cups peas
1 tbsp extra-virgin olive oil
1 tbsp minced fresh dill
Minced zest of 1 small lemon and 1 to 2 tsp lemon juice
Salt and white pepper
1 baguette, sliced into rounds about 1/3 inch thick, toasted
2 to 3 oz cold-smoked salmon or nova, sliced in strips about ½ inch thick
Tiny fresh dill sprigs

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Instructions

Prepare a large bowl about half full of icy cold water and reserve it.
Heat a saucepan with about 1 quart of water over high heat. Add the peas and blanch 1 minute. Drain and transfer peas to the bowl of cold water, adding a handful of ice cubes to it at the same time.
When cool, drain the peas and transfer them to a food processor. Add the oil, dill, lemon zest and 1 teaspoon of lemon juice. Puree with a few pulses, but leave some texture. Add salt and white pepper to taste, and more lemon juice if needed to balance the flavor.
Mound about 1 generous rounded tablespoon of the pea mixture on each baguette slice. Roll the salmon slices into curlicues and place one or 2 on top of each bruschetta. Top with a dill sprig and serve right away.