2 tablespoons finely chopped fresh mint leaves, plus 24 tiny leaves for garnish
24 original Triscuit (from one 9 ounces box)
¼ teaspoon flaky sea salt
1 lemon, cut into wedges
Prepare an ice water bath. Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Add peas and cook until tender but still bright green, about 8 minutes. Transfer peas to ice water until cool. Drain peas well and transfer to a bowl. Mash with a potato masher and add mint and oil. Stir until combined and season with ¼ tsp. salt. Set aside.
Meanwhile, pour 1/2 cup water into a separate small saucepan, add salmon. Bring to a gentle simmer, cover and cook for 10 minutes (8 minutes for medium-rare). Remove salmon to a plate and let cool slightly. Flake salmon into pieces slightly smaller than the size of a Triscuit.
Spoon 1 teaspoon mashed peas onto each Triscuit and top each with salmon, season with a pinch of sea salt, a squeeze of lemon, and mint leaves. Serve immediately.
Cooking time (duration)
Active time: 25 minutes Total Time: 35 minutes
Number of servings (yield)
Makes 24 Topped Crackers
Ratings & Reviews
OH MY! These are definitely my next appetizer!!
Cerra S. – 10/19/2014 –