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.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 12|
|Calories from Fat: 78 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 28.9mg||9 %|
|Sodium 341.8mg||12 %|
|Potassium 268.4mg||7 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.2g|
|Protein 16.4g||23 %|
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Calories per serving: 260
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