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Open-Faced Baguette with Cured Salmon and Sauce Tartare


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


  • 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


  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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