Warm Smoked Salmon Salad Tartines

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

I was gifted some loot this weekend. Loot, for me, often comes in the edible form, and this gift – a 2 pound package of warm smoked Alaskan salmon – didn’t disappoint. It managed to sit in my refrigerator for all of 18 hours before I couldn’t stand it anymore and ripped the plastic wrapping open for a taste. And another. Before things got too out of hand, I decided to whip up a recipe to use the rest of the salmon before I devoured the whole slab of fish. Naturally, I needed to taste the recipe as I tweaked it, so a small, er, nicely sized bowl managed to remain untouched until dinner when we made these as an appetizer.

Smoked Salmon Salad Tartines

Depending on your mood (or where you might like to be) these can be called tartines, bruschette or open-face sandwiches. For a lighter version, omit the bread and serve the salmon salad simply on the kale leaves. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here.
Makes 10.

10 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, chopped
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon freshly ground black pepper
10 slices baguette, cut 1/2-inch thick, or 5 slices peasant/levain bread, cut in half
Extra-virgin olive oil
Sea salt
10 Tuscan kale leaves (or baby gem lettuce leaves)
1/2 lemon

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, Sriracha and pepper in a bowl. Mix with a fork to thoroughly combine. Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly. Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place a leaf tip on bread. Brush with olive oil. Spoon salmon salad over the kale. Squeeze with half lemon.

If you like this, you might enjoy these recipes:
Tuna Melt from Bona Fide Farm Food
Roasted Tomato Tartine from the Kitchn
Bruschetta with Chanterelles and Brie from Herbivoracious
Avocado Bruschetta with Balsamic Syrup from TasteFood
Peach and Blue Cheese Bruschetta with Honey and Thyme from TasteFood
Roasted Salmon with Green Olive and Almond Tapenade from TasteFood

14 responses to “Warm Smoked Salmon Salad Tartines

  1. I absolutely LOVE smoked salmon….cannot wait to try this one!!

  2. This is a new twist on smoked salmon for me – I love the idea. I am so greedy when it comes to smoked salmon…

  3. Scrumptious tartines! Warm smoked salmon tastes just heavenly.

    Cheers,

    Rosa

  4. Gorgeous colors! And love the addition of the Sriracha!

  5. Your dishes are always so fun and colorful. I love this one.

  6. My son has never let smoked salmon go 18 hours in our house though I may have to set some aside for tartines next time!

  7. Usually crab or tuna prevail over salmon in this type of appetizer. This is a good idea :)

  8. Warm-smoked salmon is one of the best foods in the world. I happily eat it out of a packet, but I have to say that the combination of the hot sauce, capers and other bits in your recipe sounds like a little work could make this fish taste a hundred times better!

  9. I’m going to dazzle my tennis pals with this one. In Europe- danmark on top of that- what can I use in stead of kale, spinach or grønkål ?

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