Food Network Magazine - (05)May 2020

SMOKED SALMON TARTINES

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

8 slices whole-grain bread, sliced ¼ inch

thick, toasted (see note)

2 ripe avocados, seeded, peeled and

sliced crosswise ¼ inch thick

1 lemon, halved

Kosher salt and freshly ground black pepper

8 slices smoked salmon (about 8 ounces)

Gravlax Sauce (recipe follows)

1 small red onion, halved and

thinly sliced crosswise in half-rounds

Dill fronds, for serving

1.Place the toasted bread on a cutting board

and overlap slices of avocado on each piece

of bread, using a quarter to half an avocado for

each, depending on the size of the avocado and

the bread. Sprinkle the avocado with lemon juice,

then sprinkle with salt and pepper. Place one

large slice of salmon on top, ribboning it to fit.

Drizzle with a tablespoon of the sauce.

2. Garnish with some red onion, sprinkle with
   the dill fronds, salt and pepper, and serve
   with extra sauce on the side.

GRAVLAX SAUCE

ACTIVE: 5 min l TOTAL: 5 min l MAKES: ¾ cup

2 tablespoons Dijon mustard

1 tablespoon honey mustard

1 teaspoon whole-grain mustard

½ teaspoon ground mustard

1½ tablespoons sugar

2½ tablespoons good white wine vinegar

2½ tablespoons good olive oil

1½ tablespoons grapeseed oil

2 tablespoons minced fresh dill

½ teaspoon kosher salt

Whisk together the Dijon mustard, honey

mustard, whole-grain mustard, ground mustard,

sugar and vinegar in a medium bowl. Combine

the olive and grapeseed oils in a small measuring

cup. Slowly add the oil mixture to the mustard

mixture, whisking constantly, until emulsified.

Stir in the dill and salt.

I use Eli’s Bread’s

delicious 2-pound

health loaf. You

can order it from

EliZabar.com.

MAY 2020 ●FOOD NETWORK MAGAZINE 85

weekend

cooking

~11

\

\

i

j J '
' j J J ., ) j f: ~ j