Crostini di Pesce Spada (smoked swordfish toasts)
An expensive appetizer to whoo all your important guests. If you cannnot find smoked swordfish, smoked trout, or salmon can be used with equal delicious results. This picture is one I made with smoked salmon.
Yield: 12 Ready in 4 hours
favorite of 14 people 18 people want to try
Crostini di Pesce Spada (smoked swordfish toasts) Preparation
Combine the green onion, carrot, and parsley on a cutting board. Add the smoked fish and finely chop ingredients. Tuscan kitchens are notoriously gadget free. Vegetables are chopped by hand using on of the few indispensable tools of the kitchen, the mezzluna, OR "HALF MOON", a curved knife with handles on both ends. They then roll the knife back and forth, never lifting, till everything is chopped to the desired consistency.
Transfer the fish mixture to a glass bowl. Pour in the olive oil and lemon juice, combine to mix well. Season with salt and pepper if desired. ( I didn't use any because the taste will make you stare and space out anyhow.)
Cover and refrigerate for at least 4 hours, or up to 12.
Before serving, slice your bread in bite size pieces (or close to it), brush with olive oil, and toast in the oven the oven till golden.
Spread the fish mixture on the slices of toast. Garnish with chives optional) and serve at once.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Crostini di Pesce Spada (smoked swordfish toasts) Reviews
[I posted this recipe.]
3 years, 3 months, 3 weeks, 5 days, 11 hours, 34 minutes ago
Blogger? Grab a link to this recipe
Add to on: