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Fishwife Smoked Salmon Tartine on an English Muffin

For a twist on smoked salmon toast, I used a can of Fishwife’s Smoked Atlantic Salmon, available at our online store, and made Vilda Gonzalez’s Smoked Salmon Tartine recipe on our "Whole Wheat" English muffin variety! For added interest, a tartine is defined as "a slice of bread with a sweet or savory topping."

Fishwife's Smoked Salmon is:

✨  Sourced directly from Kvarøy Arctic, the first finfish farm to carry the Fair Trade USA seal, and BAP, ASC and Global G.A.P. certification
✨ Smoked in small batches over a mix of beech, maple, and birch wood, hand-packed, and canned by fifth-generation family-run cannery on the central coast of Washington.
✨ Raised by third-generation family farmers in the icy Arctic circle with deep ocean currents that keep the water fresh
✨ 100% traceable on the blockchain from egg to tin
✨ Fed a sustainable, nutrient-rich diet
✨ Raised without antibiotics or chemicals
✨ Their cans are BPA-free.
✨ No artificial flavors, colors, or preservatives

Fishwife's Cherry Tomato and Smoked Salmon Tartine recipe by Vilda Gonzalez

Here's what you'll need:

INGREDIENTS:
  • For toast assembly:
  • Cherry tomatoes, halved
  • Sliced sourdough bread 
  • Fishwife smoked salmon
  • Fresh marjoram, or fresh oregano in a pinch 
  • Splash red wine vinegar
  • Flakey salt and black pepper 
  • Extra virgin olive oil 

For aioli:

  • 1 egg yolk, preferably from eggs laid by a chicken raised on pasture
  • ¾ cup olive oil 
  • 1 tsp dijon mustard 
  • Generous pinch salt
  • 1 large garlic clove
  • 2 tsp lemon juice 
DIRECTIONS:

For the aioli:

  1. These directions might feel redundant for all of our devout Fishwife Cookbook fanatics, as we have in fact already journeyed into the art of making mayonnaise together. However! Mayonnaise makes a rather significant transformation with the simple addition of a clove of garlic. Enough so that it’s worth trekking down this road again. 
  2. Start by microplaning a clove of garlic into a small bowl. Cover with the lemon juice and set aside to macerate for at least 5 minutes. 
  3. Add your egg yolk, mustard, and a pinch of salt to your heaviest bowl (a heavy bowl is essential as it’s what will allow you to be autonomous in the whisking process; a flimsy bowl will spin uncontrollably and make emulsification rather difficult). Whisk to combine. Now, drop by tiny drop add your olive oil, stirring all the while with your free hand. I’ve found that the best way to do this successfully is to use a bottle with a pour spout to gradually add the oil. Make sure you’re not using a bottle that is too large for you to comfortably handle. I use a 375 ml bottle. 
  4. As you continue slowly adding oil, you’ll notice that the mixture will become gradually paler and thicker. Once this initial stage of emulsification has been tackled, you can start adding the olive oil in a gentle stream - still stirring all the while! Keep adding oil until your mayonnaise is too thick to continue whisking with ease. You will be impressed by how much oil one single egg yolk can hold. The recipe calls for ¾ cup of olive oil, but you may need to use less or more depending on the size of your egg yolk. 
  5. Add the lemon macerated garlic to this thick emulsion, and whisk to combine. Taste and adjust the seasoning if necessary. 
  6. For toast assembly: In a medium bowl, combine halved cherry tomatoes with a generous pinch of flakey salt, an even more generous grinding of black pepper, a glug of olive oil, and a splash of red wine vinegar. Toss to combine and taste a tomato. The objective here is to season the tomatoes in a way that allows them to taste more like themselves; adding just enough salt, spice and acid to really make their flavor pop. When properly seasoned, set aside while you prepare the other players. 
  7. Heat a skillet over medium-high heat. Drizzle a thick cut piece of sourdough in olive oil on both sides, and fry in the preheated skillet till golden brown on each side. Take off the heat and allow to cool for a few minutes, otherwise the aioli will melt upon contact. 
  8. To assemble, generously shmear the fried bread with a thick layer of aioli. Arrange the macerated tomatoes on top and nestle in a few pieces of smoked salmon. Finish with fresh marjoram and another grind of pepper.

Additionally, if you don't have Fishwife's Smoked Atlantic Salmon on hand, you can also use this same Fishwife Smoked Salmon Tartine on an English Muffin recipe with Fishwife's other tinned fish that is available for purchase here at our online store, like the Smoked Albacore Tuna, or the Smoked Trout! When you buy our English muffins online, the addition of our Add-on items, like Fishwife, make the perfect addition to your order, or a great English muffin gift basket - don't forget, we ship nationwide!

Lastly, Fishwife is a new female-founded and led food company aiming to make ethically-sourced, premium, and delicious tinned seafood a staple in every cupboard.

I hope you enjoy!

Olivia, operations manager

Other types of tartines that can be made on our vegan sourdough English muffins:

  • Spinach and Bacon Tartine
  • Ricotta, Fig and Honey Tartine
  • Radish, Boursin, and Chive Tartines 

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