Smoked Salmon Tartines With Fried Capers Recipes

SMOKED SALMON TARTINES

Smoked Salmon Tartines image

Provided by Ina Garten

Time 20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

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 WITH FRIED CAPERS

Smoked Salmon Tartines with Fried Capers image

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Provided by Renee Erickson

Categories Appetizer Quick & Easy Lunch Salmon Healthy Capers Bon Appétit

Number Of Ingredients 11

Ingredients

1/2 small red onion, very thinly sliced
2/3 cup Champagne vinegar or white wine vinegar
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry
8 slices country-style bread, toasted or grilled
1 cup crème fraîche
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 pound hot-smoked salmon, flaked
1 tablespoon chopped fresh chives
Olive oil (for drizzling)

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.

SMOKED SALMON TARTINES

Smoked salmon tartines image

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

Ingredients

4 slices of rye or sourdough bread
100g crème fraîche
150g hot smoked salmon
a few capers
1 pickled gherkin , finely chopped
squeeze of lemon juice
½ tsp chopped chives
8-10 organic primrose flowers (primula vulgaris) or other edible flowers

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

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