Chive Tartines With Smoked Salmon Recipes

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 TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

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 TARTINES WITH FRIED CAPERS

Steps:

• Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
• Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
• Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
• Do ahead: Onion can be pickled 1 day ahead. Cover and chill.

CHIVE BREAD WITH SMOKED SALMON

Steps:

• Spread the bread with the cream cheese, right to the edges.
• Lay the bread cheese-side down on the chives, pressing lightly, until each slice is completely covered with a fine layer of chives. It should look like a green carpet.
• Peel the egg and finely slice in an egg-slicer or with a sharp knife.
• Top the slices of bread with a fold of salmon, a slice of egg, and a teaspoonful of salmon roe, if using.
• Decorate with a whole chive, and serve with a wedge of lemon.

CHIVE TARTINES WITH SMOKE SALMON

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.

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).