Tarragon Dijon Salmon Tartines

Celebrating the simple things in life with J. Lohr Vineyards & Wines today! We’re making a girl’s night spread of salmon tartines and small bites, paired with the perfect glass of Chardonnay.

Salmon Tartines

Salmon Tartines

I truly believe that J. Lohr makes the perfect Chardonnay for any day. And to me, the little moments that make up our regular daily life are just as important to celebrate as the big milestones. Sometimes, even just getting through the work day deserves a toast!

So, I’m giving you a little glimpse at how my roommate and I like to unwind after work, snacking on small bites and sipping on a glass of J. Lohr Estates Riverstone Chardonnay.

As much as I love to cook, there are definitely nights when simplicity is key. That’s where this fun little spread comes in. I’ve made some tarragon dijon salmon tartines, which are basically just open-faced sandwiches, and picked up a few other things to nibble on. We’re keeping things light because busy days call for the easiest of meals.

Salmon Tartines

Salmon Tartines

The tartines are perfect for this kind of spread because they come together so quickly, yet still feel special. It’s all about making things easy but exciting.

The fragrant, somewhat creamy Chardonnay pairs really well with the tangy, zippy salmon mixture. After a bite of the tartine, you’ll be craving another sip of this wine. It is SO good.

Salmon Tartines

Salmon Tartines

A creamy blue cheese, sliced salami, champagne grapes, olives, toasted walnuts, and a light salad round out our girl’s night spread. And the best part? It’s all filling enough to serve as dinner, but you can pick and sip all night long.

We absolutely loved sharing this together, and I hope it inspires you to pick up a bottle of J. Lohr Estates Riverstone Chardonnay, pull together these quick bites, and enjoy a well-earned special night to simply celebrate the day. Because it is always so, so worth it.

Enjoy!

Tarragon Dijon Salmon Tartines
Yields 4
simple, elegant salmon tartines paired with J. Lohr Estates Riverstone Chardonnay
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Salmon
  1. olive oil, as needed
  2. 1 lb salmon fillet
  3. kosher salt, as needed
  4. 2 tbsp dijon mustard
  5. 1 tbsp white wine vinegar
  6. 1 tbsp honey
  7. ¼ tsp kosher salt
  8. ¼ cup safflower oil (or any other neutral flavored oil)
  9. 1 tbsp lemon juice
  10. 1 tbsp chopped tarragon
Tartines
  1. olive oil, as needed
  2. 4 slices French bread, ½” thick
  3. kosher salt, as needed
  4. 4 oz crème fraiche
  5. 2 radishes, thinly sliced
  6. watercress
  7. flaky sea salt (optional)
Salmon
  1. 1. Preheat the oven to 375F. Drizzle a touch of olive oil onto a sheet pan and place the salmon fillet skin side down. Drizzle a little more olive oil over top the salmon and spread to coat evenly.
  2. 2. Sprinkle the salmon with a generous pinch of salt. Roast the salmon for about 10-12 minutes, or until your desired doneness.
  3. 3. Remove the sheet pan from the oven and let the salmon cool.
  4. 4. Meanwhile, whisk together the Dijon mustard, white wine vinegar, honey, and salt. Slowly drizzle in the safflower oil, whisking continuously. Stir in the lemon juice and chopped tarragon. Set aside.
  5. 5. When the salmon has cooled, use 2 forks to “flake” the fish. Transfer the salmon meat to a bowl and discard the skins. Pour ¾ of the tarragon Dijon mixture on top of the salmon and mix well. Season with more salt to taste if needed.
Tartines
  1. 1. Heat a large sauté pan or cast-iron skillet over medium heat. When the pan is hot, add enough olive oil to coat the bottom.
  2. 2. When the oil is hot, place the slices of bread into the pan. Toast on both sides until golden. Season the bread with salt. Let the bread cool slightly.
  3. 3. Spread a layer of crème fraiche onto each slice of bread. Spoon a generous mound of the salmon mixture onto the bread next.
  4. 4. Garnish with the radishes, watercress, a drizzle of olive oil, and a pinch of flaky sea salt.
  5. 5. Serve immediately.
The Original Dish http://www.theoriginaldish.com/
Salmon Tartines

[This post is sponsored by J. Lohr Vineyards & Wines. I love working with and supporting brands who offer wonderful products that align with my style of cooking and food philosophies. All opinions are my own.]

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