Cupboard and Fridge Salmon Tartine: It’s Lunch
that could happen? I’d make something he didn’t like and we’d end up scrambling a few eggs? But the eggs stayed put. With a little scrounging and 5 minutes worth of dicing, we had tartines, open-faced sandwiches, and a really good lunch.
Here’s what I added to the salmon – hardly a recipe, but it will give you an idea of what you can put together from whatever you’ve got on hand:
- Canned salmon, drained
- Diced spring onion (or red onion, scallions or shallots)
- Diced red bell pepper (or chiles)
- Diced tomatoes (I had grape tomatoes on hand, so I quartered them)
- Diced dill pickles (there were just a few left in the jar and they seemed like a good add-in – and they were – or try capers)
- Lime juice (or lemon juice, white or wine vinegar or pickle juice — why not?)
- Salt and freshly ground pepper
- Olive oil (Michael would have preferred mayo)
- Country bread, toasted or not
- A handful of salad greens, if you’ve got them
Toss the salmon, onion, pepper, tomatoes and pickles together with a fork. Give the mix a few squirts of lime juice, season with salt and pepper, add more of whatever needs adding and then moisten with olive oil. Snipped chives, sliced basil or a little crushed fresh thyme would have been nice, but I didn’t think of them.
Spoon the salmon onto the bread and, if you’d like, drizzle with a little oil. Toss the greens with salt, pepper and oil and off you go.
We ate our tartines under a tree, munching as quietly as we could so we wouldn’t frighten the bluebirds who were feeding their little ones. I pretended that we were all at the same picnic and, in a way, we were.
Let me know if you play around this idea and what you do.