1 tall can (14.75 ounces) wild Alaska sockeye salmon
1/2 cup mayo or aioli
4 tablespoons parsley sauce (recipe below)
2 small shallot, minced
2 tablespoons finely grated lemon zest
4 tablespoons lemon juice
2 tablespoons chopped brined capers
6 tablespoons minced fresh flat-leaf parsley leaves, divided
6 tablespoons (extra-virgin) olive oil
Kosher salt and freshly ground black pepper
2 (12- to 14-ounce) jar piquillo peppers, drained, about 24 total (see notes)
24 slices baguette, cut on the slant/ diagonal and toasted
Coarse sea salt, to serve (optional)
For the Parsley Sauce:
Large bunch fresh parsley (flat-leaf or curly), ~ 1 packed cup
White and green of 2 spring onions/ scallions, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried red pepper flakes
1 medium garlic clove
1/4 cup olive oil
1/4 cup water
1. To make the parsley sauce, process all the ingredients in a food processor until a smooth paste is formed. Set aside.
2. In a medium bowl, combine canned Alaska salmon, mayo, 4 tablespoons parsley sauce, shallots, lemon zest and juice, capers, 4 tablespoons minced parsley, and olive oil in a medium bowl and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or parsley sauce if desired.
3. Stuff salmon mixture into piquillo peppers.
4. Arrange baguette slices on a serving board and lay a stuffed pepper on each one.
5. Top each one with a dollop of parsley sauce and sprinkle them with the remaining 1 tablespoon parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Secure each one with a toothpick and serve immediately.