Best 3 Tarragon Caper Egg Salad Sandwiches With Smoked Salmon Recipes
Indulge in a delightful culinary experience with our tantalizing Tarragon Caper Egg Salad Sandwiches with Smoked Salmon. These sandwiches are a symphony of flavors, textures, and colors that will leave your taste buds dancing. The delicate smokiness of the salmon pairs perfectly with the creamy, tangy egg salad, while the briny capers and aromatic tarragon add a delightful complexity. Serve these sandwiches on soft, fluffy bread with a side of fresh greens for a satisfying and unforgettable lunch or brunch.
In addition to the Tarragon Caper Egg Salad Sandwiches, this article also features a collection of equally enticing recipes that are sure to please any palate. Embark on a culinary journey with our delectable Smoked Salmon and Avocado Salad, a refreshing burst of flavors and textures that is perfect for a light and healthy meal. Dive into the richness of our Creamy Avocado and Smoked Salmon Pasta, a luscious combination of creamy avocado sauce, tender pasta, and succulent smoked salmon. Experience the harmonious blend of flavors in our Smoked Salmon and Asparagus Risotto, a sophisticated dish that is sure to impress your dinner guests. And for a delightful appetizer or snack, try our Smoked Salmon and Cream Cheese Bites, a crowd-pleasing treat that is both elegant and easy to prepare.
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 DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
SMOKED SALMON EGG SALAD
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon., Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.
Nutrition Facts : Calories 533 calories, Fat 40g fat (11g saturated fat), Cholesterol 265mg cholesterol, Sodium 889mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
Tips:
- For the best flavor, use fresh tarragon and capers. If you don't have fresh tarragon, you can use 1 teaspoon dried tarragon.
- If you don't have smoked salmon, you can use another type of cooked fish, such as tuna, salmon, or chicken.
- If you're making the sandwiches ahead of time, assemble them just before serving so the bread doesn't get soggy.
- To make the sandwiches even more flavorful, you can add a layer of thinly sliced cucumber or avocado.
Conclusion:
These tarragon caper egg salad sandwiches with smoked salmon are a delicious and easy-to-make lunch or snack. They're perfect for a picnic or potluck, and they're also a great way to use up leftover hard-boiled eggs. With a few simple ingredients and a little bit of time, you can create a truly special sandwich that everyone will love.
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