Rillettes Of Smoked Salmon

Makes 10 servings

4 ounces smoked salmon
1 fresh shallot
2 teaspoons capers
1 fresh lemon
10 slices black bread, thinly sliced
Black pepper, to taste
About 2 teaspoons olive oil

1. Mince the shallot into a very fine dice.
2. Grate the zest (yellow skin only) from the lemon.
3. Cut the bread slices into eighths and toast in a 300-degree oven until crisp. Set aside.
4. Meanwhile, mix the salmon, shallot, capers, lemon zest and pepper. (Do not add salt; smoked salmon is salty enough.)
5. Add just enough olive oil to hold the mixture together.
6. Serve with the toasted black bread points.