17 hours ago
Wednesday, April 30, 2014
I know I promised no more pickled eggs, but I couldn't help myself.
It was lunchtime.
The chives are blooming on my driveway (HOORAY!), and I bought some amazing baked smoked Alaskan salmon.
I had a ripe avocado (always do) on the counter, so I had no choice.
I make a lot of crostini and a lot of tartines (open faced sandwiches), and I must say these are in my top 10.
Since I made a whole bunch, I decided to offer them to neighbors that mid-morning.
I walked around the neighborhood in my pajamas (true) and offered the treats to the people who live around me.
The neighbors to the left of me were suspicious and weren't sure about the pink eggs, so declined (good, let them eat their Kraft slices on white bread for all I care).
The neighbors to the right of my house are on gluten-free, dairy free, and probably avocado free (too much fat) diets, so I don't even bother anymore (they're moving anyway).
Henry was working so it was just me and the platter.
People often stop by on the weekends to say hello, so lucky for me, a friend on his morning walk rang the doorbell just in time, and he and I ate the entire tray (and lucky for him).
Mother's day is coming.
Make these for your mom (I hope she will try them!!).
Tartines w/ Pickled Eggs, Smoked Salmon & Avocado:
6 bread slices (preferably ciabatta)
1 large ripe avocado
1 tbsp lemon juice
smoked, kippered or baked salmon, cut into 1" pieces
2 hardboiled eggs, soaked in pickled beet juice from the jar and sliced on an egg slicer
snipped fresh chives
Toast the bread slices in a toaster oven and then drizzle with olive oil while still warm.
Mash the avocado with sea salt and lemon juice.
Soak the hardboiled eggs in pickled beet juice from a jar of pickled beets for as long as you like. The longer they sit in the liquid the pinker they will be inside! I let mine steep for about an hour.
Spread the avocado mash (it's really guacamole) on the toast.
Lay a piece of salmon on each slice and top with a slice of pickled egg.
Sprinkle w/ a bit more sea salt to finish and a drizzle of good olive oil.
Garnish w/ fresh chives and dig in!
Serve within an hour of assembling.
Beautiful and delicious.