Smoked Salmon Tartines
With Arugula, Corn & Tomato
The sweet-tart combination of corn, tomato, and peppery 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 / Total Time:
- Prepare the grill for direct cooking over high heat.
- Grill the corn over direct heat until lightly charred on all sides, turning as needed. Remove and cool to the touch, then cut the kernels from the cob. Combine the corn, arugula, and cherry tomatoes in a bowl and season with salt and pepper.
- Grill the bread until lightly charred on both sides, turning once. The bread should be crispy on the exterior and soft in the center.
- Spread a thin layer of lemon aioli on each slice of bread and top with salmon. Mound some of the corn- salad on top and serve immediately.
For a light and healthy version, omit 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.