Christina loves a treat, so Ina is whipping up her simple and delicious Smoked Salmon Tartines for their day at the barn!

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Smoked Salmon Tartines.
Recipe thanks to Ina Garten.
Level: Easy.
Total: 20 min.
Active: 20 minutes.
Yield: 4 servings.

Active ingredients.

8 pieces whole-grain bread, sliced 1/4 inch thick, toasted.
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick.
1 lemon, halved.
Kosher salt and freshly ground black pepper.
8 slices smoked salmon (about 8 ounces).
Gravlax Sauce, dish follows.
1 small red onion, cut in half and thinly sliced crosswise in half-rounds.
Dill fronds, for serving.

Gravlax Sauce:.
2 tablespoons Dijon mustard.
1 tablespoon honey mustard.
1 teaspoon whole-grain mustard.
1/2 teaspoon ground mustard.
1 1/2 tablespoons sugar.
2 1/2 tablespoons excellent gewurztraminer vinegar.
2 1/2 tablespoons great olive oil.
1 1/2 tablespoons grapeseed oil.
2 tablespoons minced fresh dill.
1/2 teaspoon kosher salt.

Directions.

Location the toasted bread on a cutting board and overlap pieces of avocado on each piece of bread, utilizing a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.

Sprinkle the avocado with lemon juice, then spray with salt and pepper. Place one large piece of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, spray with the dill fronds, salt, and pepper, and serve with extra sauce on the side.

Gravlax Sauce:.
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Integrate the olive and grapeseed oils in a little determining cup. Slowly include the oil mix to the mustard mix, whisking continuously, until emulsified. Stir in the dill and salt.

Reprinted from Cook Like a Pro, Copyright 2018 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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