1 baguette bread loaf, cut in 1/2-inch-thick slices, toasted
Garlic-herb-flavored cheese spread, about 1 cup
Dill sprigs for garnish
1. In a bowl, combine the fennel, green onions, oil, dill, lemon zest and juice, pepper and salmon. Cover and chill for 1 hour. In the meantime, toast the baguette slices.
2. When ready to proceed, spread each toast with cheese, and top with the chilled salmon mix. Garnish with dill sprigs.
Makes 8 small-cup or up to 15 mini-cup servings
1 small onion or shallot
1 small to medium Japanese Kotobuki sweet potato or other white sweet potato
2 tablespoons olive oil
3 to 4 tablespoons Japanese Shosu Miso (a mild type)
1 cup hot water
1 teaspoon grated gingerroot
1 to 2 teaspoons raw honey
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons creme fraiche
1. Peel, dice and saute the onion and sweet potato in the oil until soft and golden. Dissolve the miso in hot water, add to the sauteed mixture and, stirring gently, simmer on low heat for 10 minutes. Let cool or refrigerate 30 minutes.
2. Transfer the soup base to a food processor or blender. Mix the ginger, honey, lemon, salt and pepper and add to the base. Whip to emulsify, up to 1 minute.
3. Blend in the creme fraiche. Do not overmix or the creme fraiche may separate.
4. Serve in mini martini glasses or espresso cups with a garnish of grated black pepper and a sprig of chive or a thin, 3-inch tip of steamed asparagus.
Per serving (based on 8): 86 calories, trace protein, 9 grams carbohydrates, 6 grams sugar, 6 grams fat, 8 milligrams cholesterol, 86 milligrams sodium, trace dietary fiber.
