Smoked Salmon and Egg Salad Tartines
Lauren Clonts
ingredients
- 12 extra-large eggs
- 1/3 cup good mayonnaise
- 2 tsp whole-grain mustard
- 1 T minced fresh dill, plus sprigs for garnish
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 slices 7-grain bread or round French bread
- 8 slices good smoked salmon
directions
- 1
Place eggs in large pot and cover them with cool tap water. Bring water to boil, lower the heat and simmer for 5 minutes. Turn off heat and allow eggs to sit in water for another 5 minutes. Drain, then fill pot with cold water. To peel the eggs, tap each end on a board, then roll egg between your hand and the board to crackle the shell. Peel under running tap water and allow eggs to cool to room temperature.
- 2
Place eggs in the bowl of food processor fitted with steel blade. Pulse processor 10 to 12 time to break up, but not puree, the eggs. Transfer chopped eggs to bowl and add mayonnaise, mustard, dill, salt and pepper. Combine lightly with a fork.
- 3
Toast or grill bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with sprig of dill. Serve at room temperature.
Source: Lauren Clonts
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