SMOKED SALMON WITH ARUGULA SAUCE ON CROSTINI

Courtesy of Chef Kim Wiss, Antica Napa Valley

"Chef in the Vineyard, page 105"

Ingredients:

3 bunches arugula, stems removed
Juice of 1 lemon
Sea-salt and freshly ground pepper to taste
1 container (8 ounces) cream cheese
16 miniature rolls or fresh sliced baguette (not toasted)
4 ounces smoked salmon sliced into pieces

Preparation:

Place the arugula in a food processor with the lemon juice.  Pulse until blended.  Add sea-salt and freshly ground pepper to taste.  Add the cream cheese and continue to pulse.  Adjust seasonings with more sea-salt and pepper.  More lemon juice may also be added at this time.  Cut open the rolls and spread a little of the arugula sauce on each roll.  Top with a slice of smoked salmon.

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