Smoked Salmon, Olive and Herb Tartine
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1 (8 oz.) French baguette
* 6 oz. cream cheese, softened
* 1 1/2 Tbsp. lemon juice
* 1 1/2 c. black ripe olives, sliced
* 3 Tbsp. chives, minced
* 2 Tbsp. tarragon, minced
* 2 c. mixed baby lettuce
* (8 oz.) smoked salmon
* 2 shallots, minced
* 1 Tbsp. lemon zest
* 6 oz. cream cheese, softened
* 1 1/2 Tbsp. lemon juice
* 1 1/2 c. black ripe olives, sliced
* 3 Tbsp. chives, minced
* 2 Tbsp. tarragon, minced
* 2 c. mixed baby lettuce
* (8 oz.) smoked salmon
* 2 shallots, minced
* 1 Tbsp. lemon zest
What to do:
1. Slice baguette in half and toast in a 400°F oven for 5 min. until golden. Cut each half into 4 equal sized pieces and set aside.
2. Using the paddle attachment, beat cream cheese and lemon juice in the bowl of an electric mixer for 3-4 min., scraping down the sides periodically, until aerated.
3. Fold 1 1/4 c. of the California Ripe Olives, chives and tarragon into cream cheese mixture.
4. Assemble tartines by spreading 1/3 c. of olive cream cheese onto each baguette. Top with 1/4 c. lettuce and 1oz. of smoked salmon. Garnish the tops with shallots, remaining olives and lemon zest. Serve two slices per person.
2. Using the paddle attachment, beat cream cheese and lemon juice in the bowl of an electric mixer for 3-4 min., scraping down the sides periodically, until aerated.
3. Fold 1 1/4 c. of the California Ripe Olives, chives and tarragon into cream cheese mixture.
4. Assemble tartines by spreading 1/3 c. of olive cream cheese onto each baguette. Top with 1/4 c. lettuce and 1oz. of smoked salmon. Garnish the tops with shallots, remaining olives and lemon zest. Serve two slices per person.