Smoked Salmon Bruschetta

Directions

1. In a medium-sized bowl, mix smoked salmon with oil, lemon zest, juice, shallots, capers, fenugreek, thyme and white pepper. Mix to thoroughly combine, and refrigerate for 1 hour to overnight.
2. Cut bread into 24 slices, each roughly 1/2-inch thick, 2 inches wide and 3 inches long.
3. Fire up your grill and bring to medium heat (real wood tastes best, but gas grills are fine for this purpose, too). If you don't have access to a good hot grill, toast bread slices carefully under a broiler.
4. Rub both sides of bread thoroughly with the split side of a garlic clove, then brush both sides lightly with olive oil. Season to taste with salt and pepper, and grill, turning frequently, until charred with grill marks and golden brown, taking care not to let it burn.
5. Serve immediately either with salmon portioned onto each slice, or on the side for guests to scoop.