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 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
CHIVE TARTINES WITH SMOKED SALMON
Categories Cheese Appetizer Bake Salmon Spring Chive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20
Number Of Ingredients 7
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.
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