This is a great gateway recipe for folks who are not so sure about Brussels sprouts. Shaved and simply dressed, they are mild in flavor, full of crunch -- and nothing like the over-boiled Brussels sprouts of our childhoods.
Offer these toasts as a hearty appetizer. Or, layer them onto larger slices and top with a pair of fried eggs for a light dinner or interesting brunch.
1. Prep your ingredients: Thinly slice the baguette. Roughly chop the smoked salmon. Remove the bottom stems from the Brussels sprouts. Using a mandolin or the slicing attachment on the food processor, thinly slice the Brussels sprouts and shallots.
2. Place the bread on a cookie sheet and toast under the broiler on both sides.
3. Combine the shredded Brussels sprouts and shallots in a bowl; toss together with the mustard, juice of the orange, olive oil, salt, and pepper.
4. Once the bread is toasted, top with the smoked salmon and a hearty pinch of the Brussels sprout salad.