This one is lookin’ mighty good for an Easter brunch. We’ve actually never had one, since we’re always at a long church service that morning… but if we did, this would be on the menu! Mm-mm. This is GOOD STUFF.
My husband is a lover of all things salmon, and all things egg, so this is right up his alley. He also loves appetizers, so it pretty much makes his day when this is served up! The egg salad is just perfect– slightly creamy, with a hit of mustard and dill, which complements the smoked salmon so nicely. Whether you’re having a brunch or a bridal shower (smoked salmon won’t do for pregnant mommas at a baby shower though), this is a beautiful, perfect little finger food to serve up!
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Smoked Salmon and Egg Tartines
Slightly adapted from Ina’s recipe
Yield 8 tartines or about 24-32 small appetizer bites
Ingredients
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoon minced fresh dill, plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- sourdough bread, cut into 2″ rounds with a biscuit cutter and lightly toasted. (I have also used whole wheat bread in the past and enjoyed that!)
- 8 slices good smoked salmon, torn into rough 2″ circles
Instructions
1. Place the eggs in a large pot and cover with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and let the eggs sit in the water for another 5 minutes. Drain, cool, and peel the eggs. Allow them to come to room temperature.
2. Place eggs in the bowl of a food processor. Pulse 10-12 times, just to break up the eggs (but not puree them). Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
2. Assemble the appetizers: Lay 1 round of salmon on each piece of bread. Spread on a dollop of egg salad, then garnish with a sprig of dill. Serve at room temperature.
Alternately, you could serve big, generous portions in tartine form as shown in Ina’s recipe, but I like the dainty finger-food version myself. It’s such a perfect little bite!
Whether there is salmon and egg salad involved or not, may you have a blessed Easter celebration! We have so much to be thankful for!
3 responses to “Smoked Salmon and Egg Salad Tartines”
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I could prepare this ahead and take it to our Easter Saturday “all-nighter.” When we finish in church, we need sustenance, and this is absolutely perfect! Our kitchen staff could put this out in time for it to come to room temperature. I will be the talk of the reception! Thanks!
Oooh, I have to say, I would be delighted to eat these after a long meeting or all-nighter! I hope it works well for you! I also use whole wheat bread sometimes instead of sourdough, so that’s another option :).
Oooh, that looks tasty! We don’t do much smoked salmon, but I’ll have to keep this in mind for the next time some comes through the door. 😀