Best 2 Smoked Salmon And Egg Salad Tartines Recipes
The smoked salmon and egg salad tartine is a delightful appetizer or light meal that combines the rich flavors of smoked salmon, creamy egg salad, and a crispy bread base. This dish is perfect for any occasion, from casual gatherings to elegant brunch parties. With its vibrant colors and textures, the smoked salmon and egg salad tartine is sure to impress your guests. The combination of salty smoked salmon, creamy egg salad, and crunchy bread creates a harmonious blend of flavors and textures that will leave you wanting more. This dish is easy to make and can be tailored to your specific preferences, making it a versatile option for any home cook.
Here are our top 2 tried and tested 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, use high-quality smoked salmon. Look for salmon that is firm and has a deep pink color.
- If you don't have capers, you can substitute chopped pickles or olives.
- To make the tartines ahead of time, assemble them and then wrap them tightly in plastic wrap. Store in the refrigerator for up to 2 hours before serving.
- You can also use this recipe to make smoked salmon and egg salad sandwiches. Simply spread the salad on your favorite bread and top with additional smoked salmon and a sprinkle of fresh dill.
Conclusion:
Smoked salmon and egg salad tartines are a delicious and easy-to-make appetizer or light meal. They're perfect for parties or potlucks, and they're also a great way to use up leftover smoked salmon. With just a few simple ingredients, you can create a dish that is both elegant and satisfying. So next time you're looking for a quick and easy meal, give these smoked salmon and egg salad tartines a try. You won't be disappointed!
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