Dilled Smoked Salmon and Creamy Egg Salad Tartines
These delightful open-faced sandwiches feature a rich and creamy egg salad, perfectly complemented by layers of silky smoked salmon. Ideal for a light lunch or elegant appetizers, they can be easily cut into quarters, making them the perfect addition to any brunch or gathering. Simple yet sophisticated, these tartines pack flavor and style, with fresh dill adding a zesty herbal note. Inspired by Ina Garten, this recipe transforms basic ingredients into a culinary masterpiece that your guests will love.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggs
12 (extra-large, hard-boiled and peeled)
Good mayonnaise
1/3 cup (none)
Whole grain mustard
2 teaspoons (none)
Fresh dill
1 tablespoon (minced, plus extra sprigs for garnish)
Kosher salt
1 teaspoon (none)
Fresh ground black pepper
1/2 teaspoon (none)
Seven-grain bread or round French bread
8 slices (toasted or grilled)
Smoked salmon
8 slices (good quality)
Instructions
1
Begin by placing the eggs in a large pot and covering them with cool tap water. Bring the water to a boil over medium heat.
2
Once boiling, reduce the heat to low and let the eggs simmer for exactly 5 minutes. After that time, turn off the heat, keeping the lid on the pot, and allow the eggs to sit in the hot water for an additional 5 minutes.
3
Drain the pot and fill it with cold water to stop the cooking process. To peel the eggs, gently tap each end against a hard surface, then roll the egg under your palm to crackle the shell. Peel the eggs under running tap water for easier removal of the shell. Let the eggs cool to room temperature.
4
In a food processor fitted with a steel blade, add the cooled peeled eggs and pulse 10 to 12 times until they are coarsely chopped. Be careful not to puree them.
5
Transfer the chopped eggs to a mixing bowl. Add the good mayonnaise, whole grain mustard, minced fresh dill, kosher salt, and freshly ground black pepper. Gently fold the ingredients together using a fork until well combined but still chunky.
6
Preheat a grill or toaster oven to toast the bread slices until they are golden and crisp.
7
To assemble, lay one slice of smoked salmon over each slice of toasted bread. Generously spread the creamy egg salad on top of the salmon. Finally, garnish each tartine with a sprig of fresh dill.
8
Serve the tartines at room temperature, perfect for a leisurely lunch or social gathering.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Dilled Smoked Salmon and Creamy Egg Salad Tartines?
They are sophisticated open-faced sandwiches featuring a rich, creamy egg salad layered over silky smoked salmon on toasted bread.
How many eggs do I need for this recipe?
You will need 12 extra-large eggs that are hard-boiled and peeled.
How long should I boil the eggs for the egg salad?
Bring the water to a boil, simmer for 5 minutes, then turn off the heat and let the eggs sit in the hot water for another 5 minutes.
What is the best way to peel the hard-boiled eggs?
Tap each end, roll the egg to crackle the shell, and peel under running tap water for easier removal.
How should the eggs be chopped?
Use a food processor fitted with a steel blade and pulse the eggs 10 to 12 times until coarsely chopped.
Can I puree the eggs in the food processor?
No, you should be careful only to pulse them so they remain coarsely chopped rather than pureed.
What kind of mayonnaise is recommended?
The recipe calls for 1/3 cup of good quality mayonnaise.
What type of mustard is used in the egg salad?
You should use 2 teaspoons of whole grain mustard.
How much fresh dill is needed for the recipe?
Use 1 tablespoon of minced fresh dill plus extra sprigs for garnishing the tartines.
What type of bread is best for these tartines?
Seven-grain bread or round French bread slices are recommended for this recipe.
How many slices of bread and salmon are required?
You will need 8 slices of bread and 8 slices of good quality smoked salmon.
Should the bread be toasted?
Yes, the bread should be toasted or grilled until golden and crisp before assembly.
How do you assemble the tartines?
Lay one slice of smoked salmon on each piece of toast, spread the egg salad on top, and garnish with a sprig of dill.
At what temperature should the tartines be served?
The tartines should be served at room temperature.
Can these be served as appetizers?
Yes, they can be easily cut into quarters to serve as elegant appetizers at a brunch or gathering.
Who inspired this tartine recipe?
This recipe is inspired by the culinary style of Ina Garten.
What seasonings are used in the egg salad?
The salad is seasoned with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
How do you mix the egg salad ingredients?
Gently fold the ingredients together using a fork until they are well combined but still chunky.
Is the egg salad creamy or chunky?
The egg salad is designed to be both rich and creamy while still maintaining a chunky texture.
How do you stop the eggs from cooking after boiling?
Drain the hot water and fill the pot with cold water to stop the cooking process immediately.
What is a tartine?
A tartine is a French-style open-faced sandwich with various toppings.
Can I use dried dill instead of fresh?
While fresh dill is recommended for its zesty herbal note, fresh is preferred for the best flavor profile.
What occasions are these tartines suitable for?
They are perfect for a light lunch, elegant appetizers, or a sophisticated brunch.
How many pulses are needed in the food processor for the eggs?
Exactly 10 to 12 pulses will give you the desired coarse chop.
Is this a simple recipe to make?
Yes, it transforms basic ingredients like eggs and bread into a sophisticated masterpiece with simple steps.
Do I need to cool the eggs before mixing the salad?
Yes, you should let the peeled eggs cool to room temperature before processing and mixing.
What is the role of whole grain mustard in this dish?
Whole grain mustard adds a subtle tang and texture to the creamy egg salad.
Can I use any type of bread?
The recipe suggests seven-grain or round French bread, but any high-quality bread that toasts well can be used.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of kosher salt.
What makes the egg salad 'creamy'?
The combination of 12 extra-large eggs and a 1/3 cup of good mayonnaise creates the rich, creamy texture.