Smoked Salmon Cucumber and Fennel Tartine
Author Notes: There is a great little cafe near me that does these wonderful open faced sandwiches. Normally, I can't eat any of them because they always have onions, eggs, cheese and/or regular bread, but that doesn't prevent me from eyeing up their breakfast selection. Finally I got so desperate I asked them if I could do a custom order, and they obliged! So this was the result. —nycnomad
Serves 2
Cucumber Fennel Radish Salad
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1
Persian Cucumber
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2-3
Radishes
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1
Head of Fennel
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1/4
cup Watercress
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1/2
Lemon (Juice)
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Salt/Pepper to taste
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1
tablespoon Olive Oil
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1
teaspoon Capers
Smoked Salmon Cucumber and Fennel Tartine
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4
pieces Smoked Salmon
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1
Slice of bread/1/2 bread roll/1/2 bagel (gluten/grain free)
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2-3
tablespoons Cucumber Fennel Radish Salad
- Using a mandolin or very sharp knife slice the cucumber, radishes and fennel into very thin slices (shaved). Place them in a bowl.
- Trim the tops of the watercress and add it to the salad, making sure that you have cut it up a bit to make it easier to eat, otherwise you may get half the sandwich with a single bite.
- Add freshly ground salt and pepper, the capers, dress with olive oil and squeeze the juice from 1/2 lemon over the salad.
- Toss lightly and set aside while you assemble the tartine.
- Slice the bagels, rolls or prepare your bread as desired. I use a gluten free roll made with tapioca (manioca) flour. Place a couple of tablespoons of salad onto the base. Lay a couple of slices of smoked salmon on top of each tartine. Snip a few sprigs of fennel fronds for decoration if you like and then plate!
- This recipe was entered in the contest for Your Best Recipe with Salmon
More Great Recipes:
Seafood|Vegetable|Appetizer|Breakfast|Sandwich|Spring|Summer|Easter|Mother's Day|Father's Day
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