The first restaurant review I wrote in Los Angeles was of what became one of my favourite haunts in my favourite neighbourhood: Local 1205 on Abbot Kinney Boulevard in Venice.
My very time visiting the iconic boulevard (I went on to visit most weekends when I was living in the city) I was starving. Lunch was in order.: a classic lox made with Scottish smoked salmon (there was a choice to so many different salmons) and topped off with raw onion, capers and beef tomato.
This, obviously is not that tartine, but it is 100% inspired by it. I eat bagels all the time, and I felt that the smoked salmon needed something a little more refined. Enter stage right the simply delicious Walnut Bread, made with crunchy walnut pieces and walnut flour from my local deli. If you can buy walnut bread, I find this makes a fantastic nutty base for salmon tartines and sandwiches, though any type of seed, nut or rye bread would also do. I find walnut bread is also a gateway bread into brown breads, something I didn't used to like. —Rachel Phipps
Walnut (or seed) Bread
Scottish Smoked Salmon
Small, Ripe Avocado
Fresh Lemon Juice
Fleur de Sel Sea Salt
Freshly Ground Black Pepper
In This Recipe
First, dress the avocado. Cut it into bite size but still substantial cubes. In a small bowl, toss it up with a good pinch of sea salt and a good squeeze of fresh lemon juice, being careful not to break up the avocado too much.
Meanwhile, take the bite out of the red onion by slicing it very thinly, and leaving it to soak for about 5 minutes in a small bowl full of cold water.
Assemble the tartines by laying over the smoked salmon, then sprinkling over the capers, red onion (dry it off with kitchen towel first!), and avocado pieces. Finish with a good few grinds of black pepper.
British food writer splitting time between the English countryside, London's fantastic restaurant scene and rural Northern France. You can taste all of that, as well as the year I spent living and eating out in Los Angeles in my cooking.