Smoked Salmon And Egg Salad Tartines
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Place the eggs in a large pot and cover them with cool tap water
2
Bring the water to a boil, lower the heat, and simmer for 5 minutes
3
Turn off the heat and allow the eggs to sit in the water for another 5 minutes
4
Drain, then fill the pot with cold water
5
To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell
6
Peel under running tap water and allow the eggs to cool to room temperature
7
Place the eggs in the bowl of a food processor fitted with a steel blade
8
Pulse the processor 10 to 12 times to break up, but not puree, the eggs
9
Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper
10
Combine lightly with a fork
11
Toast or grill the bread
12
Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill
13
Serve at room temperature