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Deviled Egg Gravlax Tartine

Easter brunch classics combined into one tartine. A creamy, deviled egg spread on toasted pumpernickel bread, topped with homemade gravlax

Scale

Ingredients

Gravlax

Pickled Red Onions

Deviled Egg Spread

Tartine

Instructions

Gravlax

  1. Place the whole salmon filet in a large baking dish or on a sheet pan, skin-side down. Brush the lemon juice and gin on top of the flesh. In a bowl, mix the salt, sugar, and black pepper together. Pack the salt mixture on top of the salmon, making sure to cover every inch. Place a piece of plastic wrap over the salmon. Use another dish to weight the salmon down. Wrap both dishes so the top one is secure. Place in the refrigerator and let cure for 3 days.
  2. After 3 days, rinse the salmon very well under cold water, making sure to remove all the salt mixture. Pat the salmon dry and let it dry fully on a rack in the refrigerator for 20 minutes. Thinly slice the salmon using a very sharp knife. Keep the gravlax chilled until ready to serve.

Pickled Red Onions

  1. Place the sliced red onions in a large mixing bowl. In a saucepan, combine the water, vinegar, and sugar. Bring to a boil over high heat. Turn off the heat and pour the liquid over the red onions. Make sure the onions are fully submerged. Let the onions sit, preferably with a piece of plastic wrap or towel pressed on top to keep them submerged, for 30 minutes or until cool. Use immediately or store in the refrigerator until ready to serve.

Deviled Egg Spread

  1. Split each hard-boiled egg in half. Separate the yolks from the whites. Add the whites to a stand mixing bowl. Roughly chop the whites and throw those in as well. Add the mayonnaise, Dijon mustard, sherry vinegar, and caper liquid to the bowl. Using a paddle attachment, mix on low speed. Increase the speed to medium, and mix until the mixture comes together. You want to see small chunks of egg, but the mixture itself should be smooth. Season with salt and black pepper to taste. Mix again. Transfer the deviled egg spread to a bowl and fold in the dill. Refrigerate until ready to serve.

Tartine

  1. Preheat the oven to 400F. Slice the pumpernickel bread and arrange the pieces onto a sheet pan. Brush each piece with olive oil on both sides. Toast the bread until slightly crisp, but still soft on the inside, about 8 minutes.
  2. In a small sauté pan, add enough oil to come about ½” up the sides. Heat over medium heat. Drain the capers, and pat completely dry. Once the oil is hot, fry the capers in batches until crispy (watch them closely so they do not burn). Use a slotted spoon to transfer the capers to a paper towel.

To Assemble

  1. Take a piece of toasted pumpernickel and spread a generous amount of deviled egg spread on top. Take a few slices of gravlax and pile them on. Garnish with the pickled red onions, fried capers, and dill leaves.

Notes

Nutrition