New Release! 2010 Alexander Valley Cabernet Sauvignon

 

Smoked Salmon Tartine

with Arugula, Corn & Tomato

Tartines are essentially open-faced sandwiches or big bruschetta. The type of bread you use is interchangeable and the varieties of toppings are endless! In this recipe, the charred flavors from the grill tend to soften the tannins in red wines. There is a sweet and tart combination of corn and tomatoes, and the mustard flavor of the arugula livens up the smoky aroma of the salmon. Feel free to use a quality smoked salmon from your local grocer, or try my Hot Smoked Salmon recipe.

Makes 6 Tartines

  • 2 fresh ears of corn, shucked
  • 1 cup arugula
  • 1 cup cherry tomatoes, halved
  • 6 thick slices of ciabatta or baguette
  • ½ cup lemon aioli (see Simple Aioli recipe)
  • 8 ounces hot smoked salmon (see Hot Smoked Salmon recipe)
  • Salt and pepper to taste

Smoked Salmon Tartines

  1. Preheat your grill on high.
  2. Place the corn on the grill and let toast until the corn kernels lightly char black. Rotate the corn cobs so that all sides get toasted. Remove from the grill and let cool.
  3. Once cool, cut kernels from the cob and toss in a bowl with the arugula, cherry tomatoes and salt and pepper.
  4. Place the slices of bread on the grill and toast one side until it begins to char slightly. Flip the slices over and lightly toast on the other side. Be sure not to over toast the second side. Ideally you want to keep the outside of the bread toasted crispy and the center soft and bready.
  5. Spread a thin layer of lemon aioli onto each slice of bread, then top with smoked salmon. Arrange some of the corn-arugula-tomato salad on top and serve!

Chef’s Note:

Light and healthy version: instead of using the lemon aioli, brush the bread slices with olive oil before grilling, and mix a tablespoon of lemon juice into the corn, arugula and tomato salad.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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