Smoked Salmon Tartine with Jammy Egg
Yield
2 large tartines
Servings
Serves 2 as a light meal or 4 as a starter
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
Ingredients
For the Tartines
2 large thick slices sourdough bread, about ¾ to 1 inch thick
4 to 5 ounces cold smoked salmon, thinly sliced
2 large eggs
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt, as needed
Freshly ground black pepper, as needed
Lemon zest, for finishing
1 tablespoon thinly sliced fresh chives
Fresh dill, for garnish, optional
1 small handful microgreens
Tiny drizzle of extra virgin olive oil, for finishing
For the Herbed Crème Fraîche
½ cup crème fraîche
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 tablespoon finely sliced chives
1 tablespoon finely chopped dill
¼ teaspoon Dijon mustard
Pinch of kosher salt
Freshly ground black pepper, to taste
For the Quick Pickled Shallots
1 medium shallot, thinly sliced
3 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon warm water
½ teaspoon sugar
¼ teaspoon kosher salt
For the Crispy Capers
2 tablespoons capers, drained and patted very dry
2 tablespoons olive oil or neutral oil
For the Lightly Dressed Microgreens
1 small handful microgreens
½ teaspoon extra virgin olive oil
¼ teaspoon fresh lemon juice
Tiny pinch of kosher salt
Tiny pinch of black pepper
Instructions
1. Make the Quick Pickled Shallots
In a small bowl, combine the sliced shallot, Champagne vinegar or white wine vinegar, warm water, sugar, and salt.
Stir well and let sit for at least 15 to 20 minutes while you prepare the rest of the dish.
The shallots should soften slightly and become bright, tangy, and lightly sweet.
2. Make the Herbed Crème Fraîche
In a small bowl, combine the crème fraîche, lemon zest, lemon juice, chives, dill, Dijon mustard, salt, and black pepper.
Stir until smooth.
Taste and adjust with a little more lemon juice or salt if needed.
The crème fraîche should taste creamy, tangy, herbal, and bright. The Dijon should be subtle and should not dominate the sauce.
3. Cook the Jammy Eggs
Bring a small saucepan of water to a gentle boil.
Carefully lower in the eggs and cook for 7 minutes.
Transfer the eggs immediately to an ice bath and let cool for at least 5 minutes.
Peel carefully.
Cut the eggs in half right before plating.
The yolks should be golden, creamy, and slightly soft in the center.
4. Fry the Crispy Capers
Drain the capers and pat them very dry with paper towels.
Heat the oil in a small skillet over medium heat.
Add the capers and fry for 1 to 2 minutes, stirring occasionally, until they bloom slightly and become crisp.
Transfer to a paper towel lined plate.
The capers should be salty, briny, and crisp.
5. Toast the Sourdough
Heat a skillet or grill pan over medium heat.
Add the olive oil and butter.
Toast the sourdough slices until deeply golden and crisp on both sides, about 2 to 3 minutes per side.
Season lightly with a pinch of salt while warm.
The bread should be crisp enough to hold the toppings without getting soggy.
6. Dress the Microgreens
In a small bowl, toss the microgreens with extra virgin olive oil, lemon juice, salt, and black pepper.
Use a very light hand. The greens should look glossy, not wet.
Set aside until the tartines are assembled.
7. Assemble the Tartines
Spread a generous layer of herbed crème fraîche over each slice of toasted sourdough.
Fold the smoked salmon into loose ribbons and arrange over the crème fraîche.
Tuck the jammy egg halves into or beside the salmon.
Scatter the pickled shallots lightly over the top.
Add the crispy capers.
Finish with chives, a little dill if using, lemon zest, black pepper, and a tiny drizzle of extra virgin olive oil.
Place a small crown of lightly dressed microgreens on top. Keep it controlled so the salmon and egg are still visible.
Serve immediately.