SMOKED SALMON TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON TARTINES
Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé
Provided by Miriam Nice
Categories Breakfast, Brunch, Canapes, Lunch, Snack, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).
Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
SMOKED SALMON TARTINES WITH GRAVLAX SAUCE
Ina Garten takes avocado toast to a whole new level.
Provided by Ina Garten
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the size of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the sauce.
- Garnish with some red onion, sprinkle with the dill fronds, salt and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON FRITTATA
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
- In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.
SMOKED SALMON AND TROUT WITH CHIVE OIL
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
- Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
- Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
- In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;
CHIVE TARTINES WITH SMOKE SALMON
This recipe comes from Epicurious. It makes a fabulous and elegant appetizer. Although I have always made this as is, I'm sure it could be halved or doubled.
Provided by Crabzilla
Categories Cheese
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Puree 1 cup chives and oil in blender for about 2 minutes.
- Pour into a fine sieve set over a medium bowl.
- Let drain for an hour (do NOT press on solids).
- Discard solids.
- Preheat oven to 400 degrees F.
- Mix goat cheese and shallot in small bowl and season to taste with salt and pepper.
- Place bread slices on large baking sheet and brush both sides of bread lightly with the chive oil.
- Spread each slice with 1 1/2 teaspoons of cheese mixture.
- Bake bread until light golden, about 5 minutes.
- Transfer to serving platter.
- Drape 1 salmon slice over each toast.
- Sprinkle with additional chives.
Nutrition Facts : Calories 258.9, Fat 10.4, SaturatedFat 1.6, Cholesterol 2.1, Sodium 460.8, Carbohydrate 33.5, Fiber 2, Sugar 0.2, Protein 7.4
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
More about "chive tartines with smoke salmon food"
TARTINES WITH HERB CHEESE AND SMOKED SALMON
From nerdswithknives.com
CHIVE TARTINES WITH SMOKED SALMON | CHICAGO BOTANIC …
From chicagobotanic.org
FINNISH SMOKED SALMON POTATO TARTINE - HONEST COOKING
From honestcooking.com
SMOKED SALMON TARTINES WITH FRIED CAPERS - EPICURIOUS
From bonappetit.com
SMOKED SALMON, YOGURT, AND RADISH TARTINE WITH CHIVES RECIPE
From healthbenefitstimes.com
SMOKED SALMON TARTINES - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
25 FRENCH TARTINE RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED SALMON TARTINES WITH FRIED CAPERS - LA PANZANELLA® …
From ca.lapanzanella.com
SMOKED SALMON TARTINE - WHAT'S GABY COOKING
From whatsgabycooking.com
SMOKED SALMON TARTINE - BOXWOOD AVE
From boxwoodavenue.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SMOKED SALMON TARTINES WITH GREEN GODDESS GOAT CHEESE. - HOW …
From howsweeteats.com
SMOKED SALMON POTATO TARTINE - A BEAUTIFUL PLATE
From abeautifulplate.com
CHIVE TARTINES WITH SMOKED SALMON - POPSUGAR.COM
From popsugar.com
CHIVE TARTINES WITH SMOKED SALMON RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love