The tartine that works an appetite – Salmon tartine with a ginger, caper, mustard and herb dressing
La tartine qui met en appétit – Tartine de saumon au gingembre, câpres, et herbes mixtes
After a beautiful and sunny day, we are back to the grisaille, which literally translates to “greyness”, the good thing about this type of weather is that you can stay home and cook. hat would be the positive thing. I have really never experienced the San Francisco summer, and it can be overwhelming if you need the natural light to enhance your spirit. This summer has been quiet in terms of business, but it will pick up in the fall. Usually in summer I am in Europe, visiting my family but this year I will probably go home a little later.
What about a nice tartine of salmon enhanced with lots of various fragrant herbs on a slice of toasted baguette? It will color your day. It surely did color mine.
The first time I made those toasts, I used smoked salmon instead of fresh, on small toasted baguette as an amuse-gueule or amuse bouche as they would say in the US, and everyone loved it. You can use either fresh salmon or smoked, depending on what you feel like. I put it on toasted bread but you can serve it on a plate, and on top of a mâche salad and with a slice of bread on the side. You can play with it. It’s very versatile.
For 4 medium size tartines
- 1 salmon fillet
- 4 slices of Italian country bread, toasted
- 1 tsp capers, chopped
- 1 tsp chives, chopped
- 1 tsp tarragon, chopped
- 1 tsp cilantro chopped
- 1 tsp red bell pepper, finely chopped
- chili flakes
- 1/2 tsp ginger, grated
- 1 tbs red onion, chopped
- 1/2 tsp strong Dijon mustard
- 1/2 lemon juice
- 1 tsp olive oil
- salt and pepper
Broil salmon under broiler. When cooked all the way through, remove and shred in medium size pieces and place in a mixing bowl. For the dressing, add olive oil and all other ingredients and mix well. Add on top of salmon, adjust with salt and pepper. Toast a slice of baguette and add salmon on top.
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