2 tablespoon olive oil
6 slices pancetta
6 4 ounce salmon fillets,
black pepper, freshly ground as needed
kosher salt as needed
Rye or French bread, 18 slices
1/3 cup Roasted shallot smear (recipe follows)
1/3 cup Herb cheese spread (recipe follows)
1/4 lb. arugula
Heat 1 tablespoon 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.
Roasted Shallot Smear
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 pureeing in food processor, add 1/4 cup balsamic vinegar, 2 anchovies, 2 tablespoon chopped fresh rosemary and salt and pepper to taste.
Herb Cheese Spread
In food processor, combine 3 cloves peeled garlic, 1 tablespoon 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.
Makes 6 servings.