Smoked Salmon Tartines with the Works

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  • Ingredients
    8 large EGGS
    4 thin slices pumpernickel bread, cut in half crosswise
    2–3 Tbsp. extra-virgin olive oil
    1 1/8 tsp. kosher salt, divided
    2 Tbsp. unsalted butter
    3 tsp. crème fraîche
    1/8 tsp. freshly ground black pepper
    4 oz. hot smoked salmon
    ¼ cup dill sprigs
    2 Tbsp. capers, finely chopped
    1 small red onion, very thinly sliced through root end
    lemon wedges (for garnish)

    Yields: 8 servings

  • Nutritional Information

    Per serving: 1 serving

    Calories: 170

    Total fat: 11 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 200 mg
    Sodium: 520 mg
    Carbohydrates: 6 g
    Fiber: <1 g
    Sugar: <1 g
    Protein: 10 g
    Vitamin A: 110 mcg
    Vitamin D: 3 mcg
    Folate: 35 mcg
    Choline: 160 mg
    Calcium: 50 mg
    Iron: 1 mg
    Potassium: 130 mg


  1. PREHEAT oven to 450°F. ARRANGE bread on a rimmed baking sheet, and DRIZZLE with oil. BAKE until golden brown and crisp around the edges, about 6-8 minutes. TRANSFER toasts to a plate or platter.

  2. Lightly BEAT eggs and 1 tsp. salt in a medium bowl until blended. HEAT butter in a large nonstick skillet over medium heat. Once butter is foaming, ADD eggs and COOK, stirring occasionally, until some large curds begin to form but eggs are still wet, about 2-3 minutes. MIX in crème fraîche, SEASON with remaining salt and pepper and CONTINUE to cook, stirring occasionally, until eggs are barely set, about 1 minute longer.

  3. DIVIDE egg mixture among toasts. Gently FLAKE apart salmon and ARRANGE over eggs. TOP with dill, capers and onion. SERVE with lemon wedges alongside.

Insider Info

  • Hot smoked salmon is typically found in the refrigerated section of the grocery store that features other types of cold smoked salmon and lox.

This original recipe was created by Test Kitchen Editor, Molly Baz, for a Holiday 2019 partnership with Bon Appétit