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.  

Dorie Greenspan

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