Recipe - Salmon Tartare On Green Olive Crostini

1 tablespoon Capers
Juice and zest of 1 lemon
One fourth cup Extravirgin olive oil
1 tablespoon Dijon mustard
2 tablespoon Black mustard seeds; divided
8 ounce Fresh salmon filet; skin,
bones removed
8 sl Baguette (1/4" thk);
toasted
One fourth cup Green Olive Pesto; see *
Note
2 Scallions; thinly cut or sliced up
On a long bias
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Green Olive Pesto" recipe which is included in this
collection.

In a blender, mix capers, lemon juice and lemon zest, extravirgin olive
oil, mustard and 1 tablespoon of the black mustard seeds until smooth
(about 1 minute) and set aside. Cut salmon by hand into 1/4inch dice and
place in mixing bowl. Add caper mixture and stir to mix well. Season with
salt and pepper. Spread each piece of toasted bread with 1 teaspoon Green
Olive Pesto and place 2 heaping tablespoons of salmon mixture on each one.
Sprinkle with remaining black mustard seeds and thinly cut or sliced up scallion and
serve immediately. This recipe yields 4