Best 2 Smoked Salmon And Egg Salad Tartines Recipes
Indulge in a culinary delight with our Smoked Salmon and Egg Salad Tartines, a harmonious blend of flavors and textures that will tantalize your taste buds. These elegant open-faced sandwiches feature a crispy bread base topped with a creamy and flavorful egg salad, delicate smoked salmon slices, and a sprinkling of fresh herbs. The article also includes variations of this classic dish, such as a luxurious caviar tartine, a vibrant avocado and smoked salmon combination, and a vegetarian-friendly roasted red pepper and goat cheese tartine. Each variation offers a unique twist on the classic, ensuring there's something to satisfy every palate.
Let's cook with our recipes!
SMOKED SALMON AND EGG SALAD TARTINES
Steps:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
SMOKED SALMON AND EGG SALAD TARTINES
A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
Tips:
- For the best flavor and texture, use high-quality smoked salmon. Look for salmon that is firm and has a deep, smoky flavor.
- If you don't have any chives on hand, you can substitute green onions or chopped parsley.
- If you want a creamier egg salad, add a tablespoon or two of mayonnaise.
- These tartines can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to wrap them tightly in plastic wrap.
- Serve the tartines immediately, or store them in the refrigerator for up to 2 hours.
Conclusion:
Smoked salmon and egg salad tartines are a delicious and easy appetizer that is perfect for any occasion. They are made with just a few simple ingredients, and they can be assembled in just minutes. Whether you are serving them at a party or enjoying them as a quick lunch, these tartines are sure to be a hit.
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