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30 minutes and serves about 6

• 1/3 cup plus 2 tbsp. extra-virgin olive oil
• 2 garlic cloves crushed
• ¼ tsp. crushed red pepper
• 1/3 cup plus 1 tbsp. chopped parsley
• 1/3 cup plus 1 tbsp. chopped mint
• Kosher Salt
• Twelve ½-inch-thick baguette slices
• 12 oz. skinless sushi-grade salmon fillet, very finely diced
• Mustard seed oil for dressing

1. Preheat the oven to 400 degrees. In a blender combine 1/3 cup of the olive oil with the garlic, crush red pepper and 1 tablespoon each of the parsley and mint puree until smooth. Season the garlic oil generously with salt.
2. Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the outside but soft in the middle.
3. In a medium bowl, mix the salmon with the remaining 2 tablespoons of olive oil and 1/3 cup each of chopped parsley and mint. Season the tartare with salt and mound on the toasts. Transfer to a platter. Drizzle mustard oil over the tartare and serve
Wine medium bodied, mineral-rich Chardonnay: 2014 Lioco Sonoma County

Food and Wine 2017