Lemon Sole and Smoked Salmon Bruschetta

This appetizer works as a light but interesting prelude to any meal you're serving this summer.  I combined a fresh and delicate fish with a smoky flavored fish, some light herbs and spices, with a little tang and zip.  We devoured my "Lemon Sole and Smoked Salmon Bruschetta".

The bruschetta was perfectly enjoyed with a lovely bottle of lambrusco and set us up to really eat a serious meal.  I may do this one in volume, for our next big party...

Ingredients
Serves 4

1/2 l. fresh lemon sole fillet (arctic char would also work well)
1/4 lb. good-quality smoked salmon, packaged is fine
1/2 T. minced chives and lemon balm (could substitute tarragon for lemon balm)
1 T. rinsed and chopped capers
1/2 T. finely diced red onion
1 T. fresh lemon juice
1 T. crème fraîche
1/8 tsp. Tabasco sauce
1 T. extra virgin olive oil
kosher salt to taste
freshly ground white pepper to taste
1 baguette, cut about 1/4" thick

Method:
1. Heat a grill pan until smoking hot.  Season the fresh fish fillet with olive oil, kosher salt and white pepper.  Grill the fish until completely cooked through, about 3-4 minutes each side.  Remove from heat and let cool completely.

2. In a medium bowl, add the cooled lemon sole and smoked salmon.  Flake with a fork until the fish is in small chunks and flakes.  Add the herbs, capers, onion and a pinch of kosher salt and a few grinds of white pepper.  Toss gently with the fork and taste.

3.  Add the  crème fraîche, tabasco, olive oil and lemon juice and combine thoroughly.  Taste again.  Add more salt and pepper if desired.   Cover the bowl with plastic wrap and refrigerate until 15 minutes before serving.  Best if left 1-3 hours in fridge.

4. Preheat the oven to 350˚F and toast the baguette slices in the oven until golden brown, about 8-10 minutes each side.  While the bread is toasting, remove the fish mixture from refrigerator to bring up to room temperature.  When the baguettes are toasted, top each slice with a spoonful of the fish mixture and garnish with extra chives.  Lay out on a beautiful serving platter and enjoy!

I definitely like using white pepper in this dish instead of black pepper, I really enjoy its subtle flavor so much with fish.  Also, the lemon juice works extremely well with the lemon-tinged herbs so whatever you choose pick an herb with an oniony flavor and one with a more citrus or tangy flavor. This was a great hit!

Comments

[Lydia]

This looks light and lovely. I have tons of tarragon in my garden, so will try this recipe with your tarragon variation.

[Yvo]

Yummmm, yummmm, I love "stuff on toast" for appetizer, hahahaha.

[Steve]

Yum.. looks fantastic. The creme fraiche makes this dish dairy. What would be a neutral (neither meat nor dairy) substitute?

[Stephanie Beack]

Lydia, I think the tarragon will be wonderful as well. Let me know what you think of it!

Yvo, it's perfect so enjoy.

Steve, great question -- I'd say try substituting with tofutti. It's creamy and nearly the same consistency but experiment with the amount. Taste as you go. :-) But that could be a good neutral substitute. You could also skip it altogether add a little more spices, herbs, lemon juice and olive oil to make it more a vinaigrette. Mix the acids, herbs and tabasco first then stream in the olive oil while whisking vigorously to make it emulsify. That would be my second suggestion. But, I think tofutti could be the better choice.

[Robin]

Wow, smoked salmon bruschetta sounds delicious. I think I may make this for an upcoming party I am cooking hors devours for. Do you think the type of smoked salmon matters? I prefer scottish smoked salmon for it's "buttery-ness" and am interested to know the type you used.

Oh, and wonderful blog! :)