Seeded Bread Tartines With Herbed Goat Cheese And Smoked Salmon Recipes

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.

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, ARUGULA AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

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.

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.

HERBED GOAT CHEESE TARTINES

Steps:

• Lightly toast bread slices, and let cool.
• Rub surface of bread with raw garlic clove. Brush olive oil over each slice.
• Spread goat cheese evenly over bread slices, and garnish with minced herbs.

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.