Empty My Fridge
Ina Garten makes smoked salmon tartines for Christina Tosi!
Ingredients
- Bread · sliced toasted8 slices
- Avocado · seeded peeled sliced2
- Lemon · halved1
- Salt½ tsp
- Black pepper · ground
- Smoked salmon8 slices
- Gravlax Sauce · recipe follows
- Red onion · halved thinly sliced1
- Dill · for serving, minced2 tbsp
- Dijon mustard2 tbsp
- Honey mustard1 tbsp
- Mustard · ground1 ½ tsp
- Sugar1 ½ tbsp
- White wine vinegar2 ½ tbsp
- Olive oil2 ½ tbsp
- Grapeseed oil1 ½ tbsp
Instructions
- Place the toasted bread on a board and overlap avocado slices on each piece, using a quarter to half an avocado per slice depending on size.
- Sprinkle the avocado with lemon juice, then add salt and pepper.
- Lay one large slice of smoked salmon on top, ribboning it to fit. Drizzle with 1 tablespoon of Gravlax Sauce.
- Garnish with red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce on the side.
- To make the Gravlax Sauce, whisk together the Dijon, honey mustard, whole-grain mustard, ground mustard, sugar and white wine vinegar in a medium bowl.
- Combine the olive and grapeseed oils in a small measuring cup, then slowly whisk them into the mustard mixture until emulsified.
- Stir in the minced dill and kosher salt.
Summarized from Food Network's video. Watch it for the details.
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OnionLemonRed onionBreadAvocadoSmoked salmon
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