Won't you try my Tartines w/ Pickled Eggs, Salmon & Avocado?

I know I promised no more pickled eggs, but I couldn't help myself.

It's spring.
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
sea salt
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.


Unknown said…
I wish you were my neighbor!
Tracy S said…
I would have tried them!! They look delicious & I've yet to pickle an egg!
Ha, ha, how could they refuse your food! If you rang my doorbell I would happily accept this colorful and delicious tartine!
Natalia said…
I too wish I were your neighbor! (love your sense of humor - let them eat their Kraft slices on white bread).. I happen to have all the ingredients handy, well.. I have lox from Whole Foods but it'll do. Making this later as a snack / lunch.
Bebe said…
Stacey, that does sound delicious. And it looks so pretty...

We too have avocados around. All the time. Trader Joe's has fine large ones at a good price and our local supermarket even had nice-sized ones in bags - 5 for $5.

My former housekeeper taught me a trick: Wrap the just-ripe avocado in a sheet of foil (just large enough to cover the avocado, which I sort of roll it in. Very gently enclose the avocado. Put in crisper drawer of refrigerator. They will hold for 4-5 days.

I buy so many at a time, that I mark their wraps with a Sharpie so that I'll know which ones to use first.
Ciao Chow Linda said…
Stacey - Only you would traipse around to the neighbors wearing jammies and offering treats. And yes, put me on the list of folks who would gladly accept this tartine.
Kathy Walker said…
I just happen to have everything! Guess what I am having for lunch?
Raksha said…
That's what you get for living on the East Coast. Here in sunny (sometimes too sunny) California where we can grow all the ingredients, that platter would have been empty before you were halfway out the door, pajamas or no pajamas! Okay, the salmon would most likely come from a couple of states north of where I live, but the avocados could easily be from the tree in the neighbor's yard...or your own yard. And with more and more people around here raising chickens, the eggs could very well be local too.
Claudia said…
Yes, please. I will try this. Even though am iffy about beets - love the idea of those pickled eggs.