Warm Smoked Salmon Salad Tartines
Recipe Type: Appetizer
Recipe reprinted with permission from Taste Food Blog.
  • 10 ounces warm smoked salmon, flaked
  • ¼ cup finely chopped red onion
  • ¼ 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 ½-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)
  • ½ lemon
  1. Combine the salmon, onion, parsley, lemon juice, yogurt, capers, Sriracha and pepper in a bowl. Mix with a fork to thoroughly combine.
  2. 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.
  3. 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.
Recipe by at http://www.embersandflame.com/recipes/recipe-lynda-balslevs-warm-smoked-salmon-salad-tartines/