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 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 CUCUMBER TARTINE
Steps:
- Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve.
GRAVLAX WITH MUSTARD SAUCE
Steps:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
- Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
- Yield: 3/4 cup
SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE
For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 9
Steps:
- In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.
GRAVLAX (SMOKED SALMON)
I got this recipe years ago from an online BBQ group that I belonged to. Attributed to Bill Ackerman.
Provided by lazyme
Categories High Protein
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
- Put on a large plate and then place a heavy weight on top.
- Put in refrigerator for 2 days, turning once or twice per day.
- Scrape off excess rub.
- Smoke at 200F for 45 minutes.
- Serve salmon cold with Mustard sauce.
- Mustard Sauce:.
- Slowly, one at a time in the order listed, blend ingredients in a food processor.
Nutrition Facts : Calories 197, Fat 7.3, SaturatedFat 2.3, Cholesterol 55, Sodium 2472.2, Carbohydrate 9.7, Fiber 0.4, Sugar 8.9, Protein 22.3
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