Yield: 6 portions
Olive oil – 2 Tbsp.
Pancetta – 6 slices
Salmon fillets – 4 oz. 6
Black pepper, freshly ground – as needed
Kosher salt – as needed
Rye or French bread – 18 slices
Roasted shallot smear (recipe follows) – 1/3 cup
Herb cheese spread (recipe follows) – 1/3 cup
Arugula – 1/4 lb.
- Heat 1 Tbsp. olive oil in medium sauté pan over high heat and cook pancetta until crispy.
- Season salmon with pepper and salt. Heat remaining olive oil in large sauté pan until smoking hot and sear salmon, about 3 to 4 minutes per side depending on thickness.
- Toast or grill bread. Spread 6 slices with roasted shallot smear and top with salmon. Place slice of bread over salmon and smear with herb-cheese spread followed by pancetta and arugula and top with remaining slice of bread. Cut at an angle and serve.
Drizzle 1/4 cup olive oil over 10 whole, peeled and halved shallots and 10 peeled garlic cloves and roast in preheated 300F oven until soft. While puréeing in food processor, add 1/4 cup balsamic vinegar, 2 anchovies, 2 Tbsp. chopped fresh rosemary and salt and pepper to taste.
In food processor, combine 3 cloves peeled garlic, 1 Tbsp. each of chopped fresh rosemary, basil and thyme, 1 cup cream cheese, 1/2 cup goat cheese, 1/2 cup Parmesan cheese and salt and freshly ground black pepper to taste.