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:

1/2 teaspoon freshly ground black pepper

8 slices 7-grain bread or round French bread (boule)

12 extra-large eggs

1 tablespoons minced fresh dill, plus sprigs for garnish

1 teaspoon kosher salt

1/3 cup good mayonnaise

8 slices good smoked salmon

2 teaspoons whole-grain mustard

Equipment:

pot

food processor

bowl

grill

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:

Quickview
283k Calories
17g Protein
16g Total Fat
14g Carbs
8% Health Score
Limit These
Calories
283k
14%

Fat
16g
26%

  Saturated Fat
4g
26%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
321mg
107%

Sodium
785mg
34%

Get Enough Of These
Protein
17g
35%

Selenium
40µg
59%

Vitamin D
5µg
34%

Vitamin B2
0.48mg
28%

Phosphorus
245mg
25%

Vitamin B12
1µg
24%

Manganese
0.38mg
19%

Vitamin B5
1mg
17%

Vitamin K
17µg
16%

Folate
64µg
16%

Iron
2mg
15%

Vitamin B3
2mg
13%

Vitamin B1
0.18mg
12%

Vitamin B6
0.23mg
12%

Vitamin E
1mg
10%

Zinc
1mg
10%

Vitamin A
483IU
10%

Calcium
90mg
9%

Copper
0.16mg
8%

Magnesium
27mg
7%

Potassium
207mg
6%

Fiber
1g
5%

covered percent of daily need
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