Smoked Salmon Stuffed Piquillo Peppers

Ingredients:

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained (skin removal is optional)

1/2 cup Mayonnaise or Aoli

1/4 cup Parsley Sauce

     1 large bunch of fresh parsley, trimmed of rough stems

     2 Scallions, roughly chopped both whites and greens

     1 medium clove garlic, roughly chopped

     1 teaspoon kosher salt

     1/2 teaspoon ground black pepper

     1/2 teaspoon dried red pepper flakes

     1/4 cup olive oil

     1/4 cup water

2 Small Shallots, minced

2 tablespoons finely grated Lemon zest

1/4 cup Lemon Juice

2 tablespoons Chipped Brined Capers

1/4 cup plus 2 tablespoons minced fresh flat-leaf parsley leaves, divided

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 (12oz - 14oz) jars of piquillo peppers, drained (should be around 24 peppers)

24 slices from a large thin baguette, cut on the diagonal, then toasted

Kosher Salt (optional)

Procedure:

In a food processor, combine the ingredients for the parsley sauce until a smooth paste is formed, which takes about 30 seconds, then set aside.

Preheat an oven to 400 degrees to make the toasted baguette slices (crostini).

Arrange the slices on a sheet pan and brush them with olive oil and season with a sprinkle of kosher salt on one side, then toast them for 5-7 minutes in the oven on the middle rack and flip them and bake again for another 5-7 minutes.

Remove from oven and let cool.

In a large bowl, combine the salmon, mayo, 1/4 cup parsley sauce, shallots, lemon zest, lemon juice, capers, 1/4 cup minced fresh parsley, and olive oil.  Fold gently to incorporate, then adjust seasoning with salt and pepper, adding more lemon juice, olive oil, or parsley sauce if needed.

To stuff the peppers, take a small spoon and a butter knife and scoop the mixture with the spoon and insert the spoon into the pepper.  Using the knife or your finger, scrape the filling from the spoon into the pepper.

Place a pepper on each baguette slice, then top with a dollop of parsley sauce, a sprinkle of parsley from the 2 tablespoons that were set aside, a drizzle of olive oil, and a small pinch of kosher salt (if desired).

Pin the peppers to the baguette slices with a toothpick and serve.