Bruschetta and Salmon

Ingredients:

One 8-oz. salmon fillet, cooked and skin removed
2 Tbs. heavy cream
1/2 cup edible flowers*
salt and white pepper
12 slices sourdough baguette, sliced diagonally and broiled until light brown
olive oil
3 garlic cloves, halved
1/3 cup sliced black olives
4 chives, cut into 1-inch pieces
additional flower for garnish

*Such as nasturtium, borage, daylily, calendula, arugula, dandelion, rose petals, zucchini and squash blossoms, opal basil, chive blossoms, thyme blossoms, pansies, mint blossoms, chamomile or marigolds.

Preparation:

In a bowl, mash salmon, cream and flowers together with a fork. Mix until smooth.

Coat one side of the toasted baguette slices with olive oil and then rub with garlic clove halves. Using a knife or spatula, spread salmon mixture over bread slices. Garnish with black olives, chives and flowers. Arrange on platter and serve.

Notes: Fresh salmon is preferred, but canned or frozen will work in a pinch. This is great as an appetizer.

Yield: 6 servings