Smoked Salmon and Egg Salad Tartines

Smoked Salmon and Egg Salad Tartines might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 300 calories, 19g of protein, and 18g of fat per serving. This recipe serves 8 and costs $1.48 per serving. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Foodnetwork. If you have kosher salt, bread, fresh dill, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 46%. Users who liked this recipe also liked Smoked Salmon and Egg Salad Tartines, Seeded-bread Tartines With Herbed Goat Cheese And Smoked Salmon, and Smoked Salmon Egg Salad.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. 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.

4. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper.

5. Combine lightly with a fork.

6. 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.

7. Serve at room temperature.

Nutrition Information:

covered percent of daily need