Smoked Salmon and egg salad tartine Recipe
In the Catholic Church, Holy Saturday, the day before Easter Sunday, is the final day of the Triduum, the three days during which we commemorate Christ's Passion. It is supposed to be a quiet day of reflection.
I thought I would give my readers a idea of what to do with the leftover Easter eggs. They are already cooked, so it will save us some time in the kitchen. Waste not want not is my motto. I guess you could say they are being recycled.
I got a blast of color from McCormick's Neon food color and Egg Dye. By using the color recipes on the back of the box, you can achieve green apple, apricot, turquoise, and raspberry colored eggs. I am not sure how I got that funky speckled one in the middle.
Its kinda cool isn't it?
Here is what I did with all those extra Easter Eggs.
Smoked Salmon and Egg Tartine
Adapted from Barefoot Contessa
Ingredients
- 12 colored Easter Eggs
- 1/3 cup good mayonnaise
- 2 teaspoons whole-grain mustard
- 1 tablespoons minced fresh dill, plus sprigs for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices 7-grain bread or round French bread (boule)
- 8 slices good smoked salmon
Directions
To peel the eggs, tap each end on your kitchen counter, then roll the egg between your hand and the counter to crackle the shell.
Place the eggs in the bowl of a food processor fitted with a steel blade.
Pulse the processor 10 to 12 times to break up, but not puree, the eggs.
Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
Toast or grill the bread.
Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill.
Peace be with you,
Veronica