Smoked salmon tartine is a classic recipe for party and gatherings! Today I paired salmon with fluffy asparagus whipped butter and finished with crumbled almonds. My choice for these tartines is delicious rye bread, but it is possible prepare the smoked salmon tartine with any bread you prefer!
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- 5 oz (100 g) smoked salmon
- 1 bunch (300 g) asparagus
- 16 tartine bread
- 6 tbsp butter
- 4 tbsp extra virgin olive oil
- 3 tbsp crumbled almonds
- to taste table salt
ASPARAGUS BUTTER
First, cut the butter into pieces, and place in the oven 10 mins, light on. Now, rinse the asparagus and cut the white parts, then boil or steam them 10 mins. After that, blend the asparagus along with 1 tbsp of cooking water and 4 tbsp of extra virgin olive oil. Sift the asparagus cream, then add salt as needed and pour into a bowl.
Pour the butter into a bowl and knead it with a spoon until smooth and consistent. Finally, add the asparagus cream a little at time whipping with an electric mixer until fluffy.
SMOKED SALMON TARTINE
Reduce the salmon into strips then toast the tartine bread lightly. Finally spread the asparagus butter over the tartines and garnish with salmon strips, and crumbled almonds.
TAKE A LOOK AT THIS
JUMBO SHELLS PASTA WITH CREAM OF ASPARAGUS and home-baked grape tomatoes
PRINTABLE VERSION
- 5 oz (100 g) smoked salmon
- 1 bunch (300 g) asparagus
- 16 tartine bread
- 6 tbsp butter
- 4 tbsp extra virgin olive oil
- 3 tbsp crumbled almonds
- to taste table salt
- ASPARAGUS BUTTER
First, cut the butter into pieces, and place in the oven 10 mins, light on. Now, rinse the asparagus and cut the white parts, then boil or steam them 10 mins. After that, blend the asparagus along with 1 tbsp of cooking water and 4 tbsp of extra virgin olive oil. Sift the asparagus cream, then add salt as needed and pour into a bowl.
Pour the butter into a bowl and knead it with a spoon until smooth and consistent. Finally, add the asparagus cream a little at time whipping with an electric mixer until fluffy. - SMOKED SALMON TARTINE
Reduce the salmon into strips then toast the tartine bread lightly. Finally spread the asparagus butter over the tartines and garnish with salmon strips, and crumbled almonds.
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