This dish combined our Ireland trip with our Ramp Foraging! After deciding to build the dish with Smoked Salmon and Ramps, we set to work trying to figure out exactly what we wanted to do to incorporate both. We thought about a creamy pasta dish, but in the end, we decided to go with Tartines built upon Pumpernickel Bagels!
From there, we set out deciding which other ingredients to use to build our open faced sandwiches, and we settled upon a chive cream cheese, baby cucumber, red onion, and heirloom tomato (with some capers and smoked sea salt for good measure)! Everything came together really nicely, and these were a big hit. In fact, I’ve been charged with the task of making more tartines in the future!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 25 Minutes
Ingredients:
- Smoked Salmon
- Bagel of your choice
- Cucumber
- Red Onion
- Ramps
- Tomato
- Cream Cheese. We used Chive Cream Cheese.
- Capers
- Optional: Smoked Sea Salt
Method:
- Dice your ramps. Then, heat some olive oil in a pan, and add the ramps. Sauté to wilt.
- Toast your bagels.
- As your bagels toast, slice your cucumbers thinly on a bias, slice your red onion, and slice your tomato.
- Spread your cream cheese atop your toasted bagel.
- Arrange your sliced veggies on your cream cheese.
- Spread your ramps as your next layer.
- Top it all with your smoked salmon.
- If using capers and/or smoked sea salt, top everything off with those.
- Devour, and enjoy!
