Time: 25 min.
Complexity: easily
Servings: 8

These miniature sandwiches will captivate everyone with their combination of flavors and textures. The crisp multigrain bread creates the perfect contrast with the tender salmon and almost creamy egg salad. And fresh dill elevates the tartines' flavor to a whole new level.

Ingredients:

• 12 very large eggs
• 1/3 cup of good quality mayonnaise
• 2 tsp grainy mustard
• 1 tbsp chopped fresh dill + sprigs for garnish
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 8 slices multigrain bread or round French boule
• 8 slices of good smoked salmon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

toasts, smoked salmon, eggs, whole grain mustard, multigrain bread, dill

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Preparation:

Step 1
• Place the eggs in a large saucepan and cover with cold tap water. Bring the water to a boil, reduce the heat, and simmer for 5 minutes. Turn off the heat and let the eggs sit for another 5 minutes. Drain the eggs, then fill the saucepan with cold water. To peel the eggs, tap each end on the counter, then roll the egg on the board to crack the shell. Peel the eggs under running tap water and let them cool to room temperature.
Step 2
• Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse 10-12 times until the eggs are broken up but not pureed. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Mix lightly with a fork.
Step 3
• Toast or grill the bread. Place 1 slice of salmon on each piece of toast, spread with egg salad, and garnish with a sprig of dill. Serve the sandwiches at room temperature.

Votes: 5