Tartine with Spring Vegetables, Smoked Salmon, Ricotta, and Basil Oil
Tartines, French-style sandwiches, are a clever way to use up leftovers. Combine seasonal veggies and smoked fish in this recipe from food blogger Beatrice Peltre.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, May 2012
For the Basil Oil
- Sea salt
- 1 cup packed fresh basil leaves
- 1/2 cup olive oil
For the Ricotta Spread
- 3/4 cup whole-milk ricotta cheese
- Sea salt and pepper
- 3 pink radishes, finely chopped
- 1 teaspoon chopped fresh dill
- 1 teaspoon sherry-wine vinegar
For the Tartines
- Sea salt
- 1/4 cup shelled fava beans
- 1/4 cup fresh peas
- 12 thin spears asparagus
- 4 slices country bread, toasted
- 1/2 cup watercress leaves
- 4 small smoked-salmon slices
- Fleur de sel, for serving
Make the basil oil: Bring a large pot of salted water to a boil over high heat. Add basil leaves and cook for 15 seconds. Drain and rinse under cold running water; squeeze out excess water. Coarsely chop basil and transfer to the jar of a blender or bowl of a food processor; add olive oil and blend until smooth. Strain through a fine mesh sieve and use immediately or transfer to an airtight container and keep refrigerated for up to 3 days.
Make the ricotta spread: Place ricotta in a medium bowl and beat with a fork to make smooth; season with salt and pepper. Stir in radishes, dill, vinegar, and 1 tablespoon basil oil; set aside.
Make the tartines: Bring a large pot of water to a boil. Generously salt water and add fava beans and cook for 1 minute. Drain and cool under cold running water. Peel fava beans and set aside. Add peas and asparagus to boiling water; cook for 1 minute and drain. Cool under cold running water, pat dry, and set aside.
Spread each slice of toast with ricotta spread. Top with watercress and salmon. Top salmon with asparagus, peas, and fava beans. Drizzle with basil oil and season with a pinch of fleur de sel. Serve.