Smoked Salmon and Egg Salad Tartines
This recipe creates elegant Smoked Salmon and Egg Salad Tartines. Hard-boiled eggs are lightly chopped and mixed with mayonnaise, mustard, and fresh dill to form a classic egg salad. This is then spread generously over toasted bread slices, topped with delicate smoked salmon, and garnished with fresh dill, offering a sophisticated and flavorful open-faced sandwich perfect for a light meal or appetizer.
Equipment
- 1 Large Pot
- 1 Food Processor Alternatively, a sharp knife and cutting board
- 1 Mixing Bowl
- 1 Toaster or grill pan
- 1 Fork For combining egg salad
Ingredients
Main
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread boule
- 8 slices good smoked salmon
Instructions
- 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.
Notes
For perfectly cooked hard-boiled eggs with no green ring, ensure rapid cooling in an ice bath immediately after cooking. While a food processor is quick for chopping eggs, a rough chop by hand yields a more desirable, varied texture for the egg salad. Elevate the flavor by adding a squeeze of fresh lemon juice or a pinch of finely chopped chives to the egg salad, enhancing brightness and complexity. Ensure the bread is nicely toasted for a textural contrast that holds up to the moist egg salad and delicate smoked salmon. Always use high-quality smoked salmon for the best flavor and presentation.