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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

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Ingredients

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, May 2012

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Reviews (1)

  • 12 May, 2012

    Such a great use of spring vegetables left over in the fridge. Yum!