How to make warm smoked salmon salad?
A light and citrusy salad of warm-smoked salmon is the centerpiece of these open-faced sandwiches, or tartines.
Smoked salmon is a healthy and versatile protein. It's delicious on its own, layered on bread and bagels or folded into eggs or creamy pasta, where it imparts its smoky, briny flavor.
It's a healthy protein, too: Rich in omega-3 fatty acids, B vitamins and calcium, it's low-fat to boot. When properly stored in the refrigerator, smoked salmon has a relatively long storage life, which makes it ideal for easy entertaining and impromptu meals.
Warm-smoked salmon is different from cold-smoked salmon. While both smoking methods rely on using very fresh salmon, the main difference is the smoking temperature. Cold-smoked salmon is smoked at a cooler temperature (approximately 80 degrees), which imparts a mild smoky flavor without cooking the fish. The result is a fresh and moist texture that resembles sashimi. Warm-smoked salmon is smoked at a higher temperature (at least 120 degrees), which yields a meatier and flakier fish with a pronounced smoky flavor — ideal for these satisfying tartines.
The salmon salad can be prepared up to one day in advance. When ready to use, spread it on bread for an open-faced sandwich as a healthy lunch. Alternatively, wrap it in lettuce or kale leaves for a gluten-free bite, or mound it in a bowl and serve with tortilla chips or crostini for easy entertaining.
Warm Smoked Salmon and Kale Tartines
Yield: Makes about 2 cups salmon salad and 4 tartines
INGREDIENTS:
Salad:
12 ounces warm-smoked salmon, pin bones and skin removed, flaked
1/4 cup finely chopped red onion
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
2 tablespoons fresh lemon juice
1 tablespoon whole-milk plain Greek yogurt or sour cream
1 tablespoon drained capers, coarsely chopped
1/4 teaspoon hot sauce, such as Tabasco, or to taste
1/4 teaspoon freshly ground black pepper
Tartines:
4 slices country-style or levain bread, about 1/2-inch thick
Extra-virgin olive oil
8 lacinato or curly kale leaves, washed, tough ribs removed
Olive oil
Fresh lemon juice
Sea salt
Chopped chives or dill for garnish
DIRECTIONS:
1. Make the salad: Combine the salmon, onion, parsley, dill, chives, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to combine. If too dry, add additional yogurt or lemon juice. The salad should be moist but not too wet. Taste for seasoning. (The salad can be made in advance and refrigerated in a sealed container for up to 2 days. If making in advance, withhold the fresh herbs to prevent wilting. Before serving, mix the herbs into the salmon.)
2. Lightly brush the bread with olive oil. Arrange the bread on a baking sheet and broil until lightly golden on both sides, flipping once, 3 to 4 minutes. Remove and cool slightly.
3.Place the kale in a bowl. Sprinkle about 1 teaspoon of olive oil, 1 teaspoon of lemon juice and a pinch of salt over the kale. Gently rub the leaves to coat.
4. Arrange the leaves on the bread. Spoon a layer of salmon salad over the greens. Garnish with additional dill or chives and a squeeze of lemon. Serve immediately.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood. More recipes can be found at chicago.suntimes.com/taste.