Instructions: In a blender, mix capers, lemon juice and lemon zest, extra-virgin olive oil, mustard and 1 tablespoon of the black mustard seeds until smooth (about 1 minute) and set aside.

Cut salmon by hand into 1/4-inch dice and place in mixing bowl. Add caper mixture and stir to mix well. Season with salt and pepper.

Spread each piece of toasted bread with 1 teaspoon Green Olive Pesto and place 2 heaping tablespoons of salmon mixture on each one. Sprinkle with remaining black mustard seeds and thinly sliced scallion and serve immediately.

This recipe yields 4 servings as passed crostini.

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