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Open-Faced Baguette with Cured Salmon and Sauce Tartare

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Simplify your party prep by making this cured salmon and egg salad appetizer from chef Pierre Schaedelin in advance and assembling just before guests arrive. Also Try:Open-Faced Baguette with Fig Marmalade and Blue Cheese Open-Faced Baguette with Mushrooms and Artichokes Open-Faced Baguette with Prosciutto and Green Olive Tapenade

  • Servings: 12

Source: The Martha Stewart Show, December 2010

Ingredients

  • 1 thin baguette
  • 3 tablespoons olive oil
  • 3 hard-boiled eggs, coarsely chopped
  • 2 shallots, minced
  • 3 tablespoons capers, drained
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh dill
  • 1/4 cup mayonnaise
  • 1 teaspoon freshly squeezed lemon juice
  • Cured Salmon
  • Marinated dill sprigs (from the Cured Salmon), for garnish

Directions

  1. Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, about 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, about 2 to 3 minutes. Let bread cool to room temperature.

  2. In a medium bowl, mix together eggs, shallots, capers, chives, and fresh dill. Stir in mayonnaise and lemon juice until just combined. Divide mixture evenly between each baguette half; spread to cover. Top each half with about 10 salmon slices and garnish with marinated dill sprigs; serve.

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