Recipes Appetizers Salmon Tartare on Garlic Bread Be the first to rate & review! This simple salmon tartare recipe from Top Chef winner Jeremy Ford is packed with herbs and drizzled with luscious and slightly pungent mustard seed oil. Slideshow: More 30-Minute Hors d'Oeuvres By Jeremy Ford Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 2 garlic cloves, crushed 1/4 teaspoon crushed red pepper 1/3 cup plus 1 tablespoon chopped parsley 1/3 cup plus 1 tablespoon chopped mint Kosher salt Twelve 1/2-inch-thick baguette slices 12 ounces skinless sushi-grade salmon fillet, very finely diced Mustard seed oil, for drizzling Directions Preheat the oven to 400°. In a blender, combine 1/3 cup of the olive oil with the garlic, crushed red pepper and 1 tablespoon each of the parsley and mint; puree until smooth. Season the garlic oil generously with salt. 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. 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. Suggested Pairing Medium-bodied, mineral-rich Chardonnay. Rate it Print