These little open faced sandwiches are one of my absolute favorite things.  I have been making them alot, serving them as appetizers when I have a dinner or get together.  Everyone just loves them.  If I ever have any leftovers (which doesn’t happen often) I enjoy them anytime of day – either as a breakfast or a light dinner.  It’s a fantastic spin on the classic egg salad.  I got this recipe from The Barefoot Contessa – I love just about everything she does.  I didn’t make any changes to this recipe basically because it’s perfect as it is.  I do, however, cook my eggs slightly different.  I’ve included my version below, but you can feel free to cook them as you wish.  Just be careful not to over cook them – you don’t want that greenish ring around the yokes!

The combination of flavors as well as textures is amazing.  I love the crunchy bread contrasting with the soft salmon and the almost creaminess of the egg salad.  Amazing!  The addition of the dill takes these over the top.

Here’s what you will need to serve 8 people…

Recipe

12 extra large eggs

1/3 cup mayonnaise

2 tsp whole-grain mustard

1 tbsp minced fresh dill, plus sprigs for garnish

1 tsp salt

1/2 tsp pepper

8 slices of good bread (whole wheat or 7 grain works well)

8 slices of smoked salmon (buy the best you can afford)

Method

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.

Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.

Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.

Original recipe from The Barefoot Contessa can be found here…  http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-and-egg-salad-tartines-recipe/index.html

Smoked Salmon and Egg Salad Tartines

 

Print

Author: Feasts And Fotos

Ingredients

• 12 extra large eggs
• ⅓ cup mayonnaise
• 2 tsp whole-grain mustard
• 1 tbsp minced fresh dill, plus sprigs for garnish
• 1 tsp salt
• ½ tsp pepper
• 8 slices of good bread (whole wheat or 7 grain works well)
• 8 slices of smoked salmon (buy the best you can afford)

Method

1. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover and allow to sit for 11 minutes.  Once cooked, transfer to a bowl of ice water and allow to sit for 1-2 minutes.  Crack and peel eggs.
2. Place eggs in the bowl of a food processor fitted with a steel blade.  Pulse about 10 times to break them up, do not puree.  Transfer chopped eggs to a bowl and add the mayonnaise, dill, salt & pepper.  Combine lightly with a fork.
3. Toast the bread.  Lay one slice of salmon on each piece of bread, spoon egg salad onto salmon, garnish with a sprig of dill.  Serve at room temperature.

3.2.2802