Total time: 25 minutes
Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs.
Several slices of white bread for toast points
1/2 pound shiitake mushrooms, stems removed and caps wiped clean
4 tablespoons butter
1 large shallot, minced
1 teaspoon tamari or soy sauce
1/3 cup crème fraîche
2 teaspoons coarse-grain mustard
1 small red pepper, seeded and finely diced
2 ounces wild smoked salmon, cut into strips about 1/4 inch wide, 1 inch long
3 tablespoons chopped chives, divided
Freshly ground black pepper
1. Toast the bread slices to a light golden color. Remove from the toaster and cut the crusts off each slice to form a perfect square. Slice diagonally into quarters. Set aside.
2. Cut the shiitakes into thin crosswise strips and set aside.
3. In a large skillet, melt the butter over medium heat. Add the shallot and sauté until softened, 3 to 5 minutes. Raise the heat slightly, stir in the shiitakes and cook, stirring often, until they are soft, 5 to 10 minutes. Stir in the tamari or soy sauce and remove from the heat. Place the shiitakes in a large bowl and allow to cool slightly.
3. Add the crème fraîche, mustard, red pepper and smoked salmon to the shiitakes. Add 2 tablespoons of the chives and mix well. Season with pepper to taste.
4. To serve, spread the mixture over the toast points and garnish with the remaining chives.
Each serving: 198 calories; 5 grams protein; 17 grams carbohydrates; 1 gram fiber; 12 grams fat; 7 grams saturated fat; 30 mg. cholesterol; 322 mg. sodium.Copyright © 2015, Los Angeles Times