smoked salmon tartine

tartine is just a fancy way of saying open faced sandwich. can't jive with fish for breakfast? this sandwich would be just as good with prosciutto.

we're very lucky to live in the same neighborhood as the legendary Acme smoked fish. on friday mornings, they open the warehouse to sell their deliciousness to loyal customers (who line up 20 deep to get their hands on it). the huge selection makes it difficult to decide, but i usually get the same thing every time: pastrami salmon, coho salmon, trout, and sable. all of them would be delicious in this recipe, but the pastrami is what was used in the photos. it's important to find fish that's not too oily or greasy. if it is when you take it out of the packaging, blot it off with paper towels.

ingredients:

• 2 pieces toast (focaccia is what was used here)
• 4oz of smoked salmon
• 3 eggs, scrambled with a bit of milk, salt and pepper
• 1 1/2 cups arugula
• 3 to 4 tablespoons cream cheese
• zest of 1/2 a lemon

• heat a small pan over medium low.
• add a little olive oil or butter, then the eggs and arugula.
• cook the eggs, stirring very gently with a wooden spoon, until cooked through.

• mix cream cheese and lemon zest together.
• spread evenly on toast.
• top with smoked salmon
• finish with arugula scrambled eggs

1 tartine is usually enough for me. even though it looks smallish, there's a lot of stuff on it to fill you up. it's classiest when eaten with a knife and fork.