This recipe is inspired by the hundreds of tartines that we sold at Baker & Cook. They were very popular, made on dark sourdough bread. This is a simplified combined version with salmon and eggs. The boys absolutely love this tartine and it allows me to leave a no-cook dinner on a board for them to eat later when I am out. It’s easy, and a win-win all around.
This is also a good time to review how to hard boil eggs perfectly each time. To me, perfect hard boiled eggs should have a bright creamy yolk, not one that’s powdery and dry.
Smoked Salmon & Egg Tartine
The lettuce & salmon keeps the toast from going soggy, so this is a perfect no-cook, no-heat supper, which can be made in advance and eaten without the loss of flavour. Just add a small side salad to complete the meal.
How to hard boil eggs perfectly:
Place the eggs in a medium saucepan and cover them with tap water. Place on heat, and bring to a boil. As soon as the water is at a rolling boil, turn off and cover the pan with a tight-fitting lid. Set the timer for 6 minutes for medium sized eggs and 7 minutes for large eggs. When the timer goes off, pour out the hot water and recover the eggs with cold water.
To peel the eggs, tap the large end of the egg on the work top to crack, then roll the egg gently between your hand and the work top to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
Chop the eggs finely and transfer to a bowl. Add the mayonnaise, mustard, capers (if using), spring onion greens, salt, and pepper. Combine lightly with a fork.
To assemble: Toast or grill the bread. Butter lightly. Lay a leaf of lettuce followed by a slice of salmon on each piece of toast. Then spread the egg mixture. Garnish with a few rocket leaves. Serve at room temperature.