Ingredients
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12
-
1/3
-
2
-
1
-
-
1
-
1/2
-
8
-
8
-
-
-
-
-
-
Directions
Smoked Salmon and Egg Salad Tartines, A pretty little open-faced sandwich or you can cut them into quarters for appetizers From Ina Garten, Made for ZWT6 as written, altho I admit I changed the presentation by using hard crusty rolls They were prob smaller than you intended the servings to be, so I mounded a hearty portion of the egg mixture on them b4 adding the salmon I know what the recipe says, but I could not bring myself to lay that lovely slice of smoked salmon on the rolls & cover it w/the egg mixture It belongs on the top IMHO Thx for sharing this recipe w/us
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Steps
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1
Done
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Place the Eggs in a Large Pot and Cover Them With Cool Tap Water. Bring the Water to a Boil, Lower the Heat, and Simmer For 5 Minutes. Turn Off the Heat and Allow the Eggs to Sit in the Water For Another 5 Minutes. Drain, Then Fill the Pot With Cold Water. to Peel the Eggs, Tap Each End on a Board, Then Roll the Egg Between Your Hand and the Board to Crackle the Shell. Peel Under Running Tap Water and Allow the Eggs to Cool to Room Temperature. |
|
2
Done
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Place the Eggs in the Bowl of a Food Processor Fitted With a Steel Blade. Pulse the Processor 10 to 12 Times to Break Up, but not Puree, the Eggs. Transfer the Chopped Eggs to a Bowl and Add the Mayonnaise, Mustard, Dill, Salt, and Pepper. Combine Lightly With a Fork. |
|
3
Done
|
Toast or Grill the Bread. Lay 1 Slice of Salmon on Each Piece of Bread, Spread on the Egg Salad, Then Garnish With a Sprig of Dill. Serve at Room Temperature. |
