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Smoked Salmon and Egg Salad Tartines

Yields
8 servings

These tasty morsels make for a classic, delicious brunch or lunch dish with a tweaked format, placing the smoked salmon and eggs on 7-grain or French bread.

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ingredients

12
extra-large eggs
cup good mayonnaise
2
tsp whole-grain mustard
1
Tbsp minced fresh dill, plus sprigs for garnish
1
tsp kosher salt
½
tsp freshly ground black pepper
8
slices 7-grain or round French bread (boule)
8
slices good smoked salmon
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directions

Step 1

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.

Step 2

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.

Step 3

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.

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