Seeded Bread Tartines With Herbed Goat Cheese And Smoked Salmon Food

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.

SEEDED-BREAD TARTINES WITH HERBED GOAT CHEESE AND SMOKED SALMON

Steps:

• Mix together goat cheese and herbs and season with pepper.
• Spread mixture on toast and top with salmon, greens, and onion. Serve with caper berries.

SEEDED BREAD

Steps:

• In a small bowl, pour 3 tablespoons boiling water over millet and let stand 15 minutes.
• In another bowl, pour remaining boiling water over chia and stir until a thick paste forms.
• In a third bowl, whisk together warm water, yeast, and sugar and let stand until foamy, 10 minutes.
• In the bowl of a standing mixer, whisk together flours, starches, seeds, and salt. Add drained millet, chia and yeast mixtures, eggs, and honey, and, with the paddle attachment, mix on low speed for 30 seconds. Turn mixer to high speed and mix for 1 minute.
• Brush loaf pan with oil and transfer dough to pan. Dust with rice flour and loosely cover with plastic wrap. Let loaf rise until doubled in volume, 45 to 60 minutes. Meanwhile, heat oven to 400 degrees.
• Bake loaf for 10 minutes, then reduce heat to 350 degrees and bake until golden brown and a toothpick inserted in center comes out clean, about 30 minutes more.
• Cool bread 15 minutes in pan, then transfer to a wire rack to cool completely.

CHIVE TARTINES WITH SMOKED SALMON

Steps:

• Puree 1 cup chives and oil in blender 2 minutes. Pour into fine sieve set over medium bowl. Let drain 1 hour (do not press on solids). Discard solids.
• Preheat oven to 400°F. Mix goat cheese and shallot in small bowl; season to taste with pepper. Place bread slices on large baking sheet. Brush both sides of bread lightly with chive oil. Spread each slice with 1 1/2 teaspoons cheese mixture.
• Bake bread until light golden, about 5 minutes. Transfer to platter. Drape 1 salmon slice over each. Sprinkle with additional chopped chives.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

SMOKED SALMON TARTINES

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).