These started off as peanut butter and jelly, I'm not even kidding. Melissa (Smells Like Brownies) and I had been having a bit of a rough week and hadn't planned anything for our weekly get together. So that morning we just wanted to keep things simple and focus on getting our cats to be friends (long story). We were thinking - let's just make PB&J or store-bought ravioli.
But then - she said she was craving salmon, and I said smoked salmon and goat cheese with crackers was easy and good, she said what about nice bread and an egg. Then there were herbs and kale and shallot and good lord we can't keep it simple! And I wouldn't have it any other way. Fresh, gorgeous ingredients (including some from Mel's garden) turned into a lovely lunch for us, even while wrangling a baby, a toddler, and 2 kitties in an un-childproofed house (mine).
Start by brushing nice, thickly sliced bread with olive oil and toasting under the broiler. Then rub each slice with a garlic clove when they are still hot. Meanwhile, caramelize a shallot in butter and oil, and add in some ribboned lacinato kale (ours was grown by Mel!). Saute until wilted but still bright, and season. Top the bread with a generous smear of goat cheese, some capers, and the kale/shallot mixture.
Then add the smoked salmon, poached eggs, fresh dill, and fresh cracked black pepper. Let it be known that I am incapable of poaching eggs - the first two were sad indeed until I turned it over to Melissa's expertise (don't worry, they still got eaten). Take some time for yourself and enjoy!
PS - this photo wasn't staged on a pretty plate, but I wanted to show you haw perfect that egg was.
Smoked Salmon Tartines
a Smells Like Brownies/Well Dined collaboration
2 tbsp olive oil, divided
1/2 tbsp butter
1 large shallot, diced
4–8 lacinato kale leaves, stems removed, thinly sliced (about 1 cup)
4 slices artisan bread of choice, such as sourdough boule
1 clove garlic
4–6 oz goat cheese
1 heaping tbsp nonpareil capers
4 oz smoked salmon
1 tbsp white vinegar
fresh ground black pepper
fresh dill, roughly chopped or torn
Heat 1 tbsp of the olive oil and all of the butter in a large skillet over medium heat. Add the shallots and sauté for 2 minutes, until tender and nearly translucent. Lower the heat and allow the shallots to caramelize, stirring occasionally, about 10–15 minutes.
When the shallots are caramelized (dark but not burnt), add the sliced kale and cook, stirring regularly. The kale should be wilted but still bright green. Season lightly with salt. Remove from the heat and transfer to a bowl or plate to prevent the kale from browning in the pan.
Brush the bread with the remaining 1 tbsp olive oil and place flat on a cookie sheet. Broil for 2 minutes, or until golden and crisp on top. Immediately cut the garlic clove in half and rub the cut side over the warm toast.
Spread a thin layer of goat cheese over the toast, followed by a sprinkle of capers. Divide the kale mixture among the slices of bread. Top with a single layer of smoked salmon.
Fill a large pot with about 6 cups water. Add the vinegar to the pot and set the pot over medium-high heat. Bring the water to a low (not rolling) boil. Crack one egg into a separate bowl, then gently turn it out of the bowl into the boiling water. If needed, scoop the floating egg white back toward the main body of the egg and hold for a few seconds. Poach for 2 minutes to get a firm white and warm, runny yolk. Repeat with the remaining eggs. (Poaching two at a time is fine!)
Set the eggs in the center of the smoked salmon toasts. Top with black pepper and fresh dill.