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Smoked Salmon Tartine with Egg Salad

If you're a fan of smoked salmon (and who isn't?!), you'll love this simple smoked salmon tartine with egg salad. With whole grain toasted bread, it makes a perfect brunch, light lunch, or appetizer.

Smoked salmon tartines on a plate with egg salad.

What is a tartine?

A tartine is slice of bread with a topping, basically a fancy word for an open-faced sandwich. I LOVE these open-faced smoked salmon toasts and prefer them over sandwiches because you get a much better topping-to-bread ratio.

The combination of a toasted slice of bread topped with a nicely seasoned but light egg salad and a slice of salty, smoky, flavorful smoked salmon (aka lox) is just perfect! I hope you love it as much as I do!

If you decide to serve these tartines as an appetizer, you can slice the bread into triangles diagonally, or into fourths, to make smaller hand-held tartines.

Related recipe: Easy Smoked Salmon Potato Bites

What kind of smoked salmon to use

Gravlax, cured smoked salmon, or lox are all great for this recipe! Everyone calls this type of fish by a different name (I think it's regional), but you're looking for uncooked, cured, thin-sliced salmon. This type of salmon can be a bit pricy, but a little goes a long way. Just a few small slices per toast is enough to give it plenty of salmon flavor.

I have a recipe for how to make lox at home on my other food blog, and I highly recommend making your own because it is so much cheaper than store-bought, and it doesn't contain any artificial preservatives. Only salmon, smoked salt, and sugar.

If you plan on making your own lox, remember that it takes about 2 days to cure, so make the lox ahead of time. It will keep in the fridge for at least 3-4 days after being made.

Cutting board with sliced lox.

Related recipe: Smoked Salmon Puff Pastry Appetizer

What kind of bread to use for tartines

I recommend using a whole grain bread or a dense rye for these smoked salmon tartines because those kinds of bread add a nice texture and chewiness that pairs well with the tender salmon and egg toppings.

If you can get your hands on a dense but soft whole grain loaf from a bakery, or even a baguette for some chewiness, that is ideal. Ultimately, whatever bread you have will work!

If you want to serve these egg and salmon appetizers on crackers or crisped "toasts" that are packaged, that would work too, but it would have a very different mouthfeel than biting into chewy toasted bread.

Whole grain toast for tartine

More delicious appetizers: Baked Goat Cheese Dip with Bacon

Hard-boiled eggs that peel easily

People always claim to have tricks for how to make hardboiled eggs easy to peel, such as adding vinegar to the water when boiling them, or dunking them in iced water immediately after removing from the hot water.... and while these techniques do help a little, the trick to easy-to-peel hardboiled eggs is used older eggs. Think about it: there have been times you boiled a large batch of eggs, and some were easy to peel and some weren't. It's obviously not the cooking technique, otherwise all the eggs would peel the same!

Freshly laid eggs are a nightmare to peel. Eggs with an expiration date months out are probably on the fresher side, making them harder to peel.

If I plan on makin hardboiled eggs, I always make sure I've had them in the fridge for at least a couple of weeks (before the expiration date, obviously), to make sure they're as not-new as possible.

If you make a lot of hardboiled eggs in your house, I highly recommend purchasing an egg cooker. No, it's definitely not an essential thing to have in your kitchen, which is why I didn't include it in my kitchen essentials list, but it IS awesome. My mom got me one for a gift last year, and it's my new BFF.

Before that, I used to use the Instant Pot to make hardboiled eggs. Just put them in with some water, set the cook time to 5 minutes on high pressure, and walk away. Super easy!

egg-cooker

Ready to make smoked salmon and egg tartines?

Ingredients

  • 5 hardboiled eggs
  • 3 tablespoons mayonnaise
  • ½ tablespoon Dijon mustard, such as Grey Poupon
  • Salt & pepper, to taste
  • 4 slices whole grain bakery bread
  • 4 oz smoked salmon
  • Fresh dill, optional
  • Capers, optional

Instructions

Step 1: In a medium bowl, chop the hardboiled eggs with a knife and fork. Add the mayonnaise and mustard and sprinkle with salt and pepper. Stir to combine.

eggs

Step 2: Lightly toast the bread slices. Top with egg salad and slices of smoked salmon. Sprinkle with fresh dill and/or capers for serving.

Vertical image of smoked salmon egg open faced sandwiches on a plate.

More easy appetizers: Stromboli Rollups

Looking for more salmon recipes?

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Smoked salmon tartines on a plate with egg salad.

Smoked Salmon Tartine with Egg Salad

This easy open-faced smoked salmon sandwich is the perfect brunch or light lunch recipe. Great as a party appetizer too, if you want a smoked salmon appetizer.
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 toasts
Calories: 206kcal
Author: Kate

Ingredients

  • 5 hardboiled eggs
  • 3 tablespoon mayonnaise
  • ½ tablespoon dijon mustard such as Grey Poupon
  • salt a pinch, to taste
  • pepper to taste
  • 4 slices whole grain bakery bread
  • 4 oz smoked salmon or lox, or gravlax
  • fresh dill optional
  • capers optional

Instructions

  • In a medium bowl, chop the hardboiled eggs with a knife and fork. Add the mayonnaise and mustard and sprinkle lightly with salt and pepper. Stir to combine.
    Chopped eggs in a bowl
  • Lightly toast the bread slices. Top with egg salad and slices of smoked salmon. Sprinkle with fresh dill and/or capers for serving.

Notes

  • You can make your own homemade lox. Just plan ahead, because it takes about 2 days to cure.
  • If you want to serve these as appetizers, cut the bread intro triangles on the diagonal, or into fourths. Then top with egg salad and lox

Nutrition

Calories: 206kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 393mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Recipe Rating




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Kim~madeinaday

Tuesday 5th of April 2016

I've never tried smoked salmon this looks like a great sandwich. Thanks for linking up to Merry Monday! Sharing on Yummly! Have a great week! Kim

Alyssa

Tuesday 5th of April 2016

Thank you so much, Kim!!

Angela

Thursday 17th of March 2016

This sounds so delicious!!! I can't wait to make them!

Alyssa

Saturday 19th of March 2016

I hope you love them! :)

Linda Riley

Thursday 17th of March 2016

I'm not a great cook, so when something works it makes me soooo happy!

Alyssa

Saturday 19th of March 2016

You sell yourself short! We love eating at your house, and you give me great ideas (I might have to share the shrimp appetizer next. :)

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