These smoked salmon tartines are loaded with flavour; they are made with tangy pink pickled eggs and capers with a big sprinkle of fresh chopped chives on crunchy toasted sourdough. I love them for brunch, lunch and they’re perfect on a picnic.
Serves 2 for lunch or 4 as a starter
- 1 pack of smoked salmon
- 1 medium size bunch of chives, finely chopped
- 2 beetroot pickled eggs (recipe in my list of recipes)
- Salad leaves
- 2 tbsp capers
- Olive oil
- 4 slices of toasted sourdough or rye
Place the bread on plates and butter with the mayonnaise. Add the leaves and Place the smoked salmon on top.
Slice the eggs thinly and arrange on the salmon. Sprinkle on the capers and finish with a big grinding of black pepper and a dribble of olive oil and lastly add the chives, I like lots of them.