Salmon and Egg Tartine

While I recently wrote about a vegetarian version  of tartine, this salmon based version is delicious and packed full of omega 3, thanks to the salmon and hard boiled eggs.  To lighten the fat and calories, in place of mayo or aoli, which would be traditional, I’ve replaced it with an herbed yogurt sauce.

1 lb cooked (preferably grilled) salmon filet

2 hard boiled eggs, peeled

1/4 cup red onion

1/2 cup plain greek yogurt

2 Tbs. Herbs de Provence

salt and pepper to taste

micro greens or water cress (optional)

baguette slices, toasted or grilled


Keeping in mind that the idea of a tartine that the toppings be spreadable, break apart the salmon into very small pieces with a fork and place in a medium mixing bowl.  Next, finely chop the two hard boiled eggs and add them to the salmon.  Mince the red onion and place in the bowl.  Add the 1/2 cup of Greek yogurt, the herbs and salt and pepper.  Mix until you have a thick and spreadable combination but not a paste.  Chill 1 hour.

Spoon a generous helping of salmon and egg mixture onto grilled baguette.  Top with peppery water cress and leave plain.  This dish makes a light supper, accompanied by a salad when served on summer night when it’s too hot to cook.  It also makes for impressive appetizers at the neighborhood cocktail party, a start up to a tailgate party or even a dish for a shower or brunch.