smoked salmon and egg canapé

smoked salmon and egg canapé

Categories: Appetizers, Posted by Sandy Bergsten

Ingredients:

4 eggs

3 tbsp finely chopped sweet onion

2+ tbsp mayonnaise

½ tsp Dijon mustard

salt and pepper to taste

1 French baguette, sliced diagonally into 1/8 inch rounds

¼ cup unsalted butter

4 ounces Smoked Salmon, torn into 1-½ inch pieces

Large handful of mixed greens torn into bite sized pieces

 

Directions:

For the egg salad:

Place the eggs in a small saucepan and cover with cold water. Bring to a boil then barely simmer for 12 minutes. Remove from the heat.

Pour out the hot water and run cold tap water over the eggs until they are cool to the touch. Empty the pan and vigorously shake the pan until the shells are thoroughly cracked. Carefully peel the eggs under running water and set aside.

Place the eggs one at a time in a ricer fitted with the larger perforated disk. Press down over a medium sized bowl. Continue with each of the eggs.

Stir in the onion, mayonnaise and mustard. Add more mayonnaise if needed. Season with salt and pepper. (Can be made a day ahead of time, place in an airtight container and refrigerate)

For the croutes:

Preheat oven to 325 degrees. Lightly brush the baguette rounds with the melted butter. Bake until lightly browned and crisp, about 7 minutes.

(Can be done a day ahead of time, cool completely then store in an airtight container.)

 Assembly:

Spread each toasted bread round with a spoonful of egg salad. Top with a torn lettuce leaf then a slice of smoked salmon.

 Serve immediately.

Makes approximately 24-30

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