SMOKED SALMON TARTINES WITH FRIED CAPERS
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
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 TARTARE
Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!
Provided by France C
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
- Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g
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.
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.
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
SMOKED SALMON AND EGG SALAD TARTINES
A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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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