SMOKED SALMON AND EGG SALAD TARTINES

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Smoked Salmon and Egg Salad Tartines image

A pretty little open-faced sandwich or you can cut them into quarters for appetizers. From Ina Garten

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

12 extra-large eggs
1/3 cup good mayonnaise
2 teaspoons whole grain mustard
1 tablespoon minced fresh dill, plus
dill sprigs (to garnish)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 slices seven-grain bread (boule) or 8 slices round French bread (boule)
8 slices good smoked salmon

Steps:

  • 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.
  • 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.
  • 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.

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