Open-face Sandwich with Smoked Salmon and Salmon Tartare

Last week I wrote that  open-face sandwiches could be served as an appetizer. This sandwich is made with both fresh and smoked salmon. Be sure to use only absolutely fresh salmon for the tartare and be careful not to mash the fresh salmon.

 

 

 

 

 

 

 

 

 

 

 

Smoked Salmon with Tartare

Makes 4

8 oz. fresh salmon without skin, cut into ¼ inch dices(careful don’t mash the salmon)

2 tbsp. oil

2 tbsp. finely chopped red onion

2 tbsp. capers

4-8 slice of freshly smoked salmon, depending on size

4 slices of buttered white bread

Garnish: cress or pea tendrils*

To make tartare, combine diced salmon, oil, onions, and capers in a bowl.

To assemble, place a slice or two of smoked salmon on each piece of bread. Place a fourth of tartare on each sandwich. Garnish with cress or pea tendrils.*

*Petendrils are the shoots and leaves that appear on the top of new pea plants in the early spring are tender little greens that taste like a cross between peas and spinach. I buy them at the supermarket and  when I have used a few, I plant them in my garden.They grow to a meter or more. I have to tie them up and use pea tendrils all summer long.  After a while, there come peas which my grandchildren love to pick and eat right from the shells.

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