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.
Servings Prep Time
2 15min
Cook Time
5min
Servings Prep Time
2 15min
Cook Time
5min
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.

Share this:

Like this:

Like Loading...