Smoked Salmon Eschabeche Tartine Recipe
Tartine with cucumbers, snap peas and garlic aioli served with falafel fried chips or lentil salad
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Ingredients
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Tartine Base
Vegetable Topping
Garlic Aioli
Falafel Fried Chips or Lentil Salad
Method
Prepare the Tartine Base
Toast the Bread
Preheat your oven to 375°F (190°C). Place the sourdough bread slices on a baking sheet and toast in the oven for about 10 minutes or until golden brown and crisp.
Layer the Smoked Salmon
Once the bread is toasted, remove it from the oven. Place smoked salmon evenly on top of each slice of toasted bread.
Prepare the Vegetable Topping
Slice the Cucumber
Wash the cucumber and slice it thinly into rounds. Set aside.
Prepare Snap Peas
Trim the ends of the snap peas and blanch them in boiling water for about 2 minutes. Drain and cool them under cold water.
Chop the Dill
Finely chop the fresh dill and sprinkle it over the smoked salmon.
Make the Garlic Aioli
Combine Ingredients
In a small mixing bowl, combine mayonnaise, minced garlic cloves, lemon juice, salt, and black pepper. Mix until smooth and creamy.
Adjust Seasoning
Taste the aioli and adjust seasoning with additional salt and pepper if needed.
Assemble and Serve