These do-ahead tartines are smoking hot
Make this healthy appetizer during the holiday season
As we head into the holiday season, it’s handy to have a few healthy appetizers and snacks up our sleeves for guilt-free meals and nibbling before and between festivities. Hotsmoked salmon salad should be on your list. It’s a healthy, elegant and seriously tasty salad — served chilled, despite the name — which is delightfully versatile and can be easily made in advance of serving.
The key to the recipe is to use hotsmoked salmon, not cold-smoked salmon. What’s the difference? While both methods rely on using superfresh salmon, the main difference is the smoking temperature. Coldsmoked salmon is smoked at a lower temperature, approximately 80 degrees, which imparts a mild smoky flavor without cooking the fish. The result is a fresh, moist texture, which is similar to sashimi.
Hot-smoked salmon is smoked hotter, at 120 degrees or higher, which yields a drier, flakier fish with a strong smoky flavor. It’s this flaky texture and smoky flavor that are ideal (and addictively tasty) in this recipe.
Once the salad is prepared, it can be refrigerated for two days. When ready to use, spread it on bread for an open-face sandwich or tartine as a healthy lunch; wrap it in lettuce leaves for a gluten-free appetizer; or dress it up in a bowl and serve with tortilla chips or crostini for easy entertaining.
SALMON SALAD
Makes about 2 cups salad
INGREDIENTS
12 ounces hotsmoked salmon, pin-bones and skin removed, flaked
1⁄4 cup finely chopped red onion
1⁄4 cup chopped Italian parsley leaves 2 tablespoons chopped fresh dill 2 tablespoons chopped chives 2 tablespoons freshly squeezed lemon juice 1 tablespoon whole milk plain Greek yogurt or sour cream 2 teaspoons capers, drained, chopped 1⁄4 teaspoon hot sauce, such as Tabasco, or to taste 1⁄4 teaspoon freshly ground black pepper
DIRECTIONS
Combine all ingredients in a bowl. Mix with a fork to thoroughly combine. If too dry, add additional yogurt or lemon juice. The salad should be moist but not too wet. Taste for seasoning. Refrigerate in a sealed container for up to two days.
Sea salt
1 cup hot-smoked salmon salad Chopped chives or dill for garnish
DIRECTIONS
To make a tartine, lightly brush the bread with olive oil. Toast in the oven until lightly golden on both sides. Remove and cool slightly. Place the greens in a bowl. Toss with a drizzle of olive oil, a squeeze of lemon and a pinch of salt. (The
leaves should be lightly coated, not drenched.) Spread the greens on the bread. Spoon a layer of salmon salad over the greens. Garnish with additional dill or chives and a squeeze of lemon. Serve immediately.