Salmon Tartine with Cucumber Slaw
Featured Biltmore Gourmet Ingredient
Biltmore Hot Smoked Peppercorn Salmon
Elevate this recipe to the next level with our delicious salmon, encrusted with mild cracked peppercorns, which blend with the smoky flavor of the salmon for a bold (not spicy) taste.
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Packed with flavor, this appetizer will wow your guests and keep them coming back for more.
Preparation Time: 1 hour
Red Onion Cream Cheese Ingredients
- 2 red onions diced
- 1 cup red wine vinegar
- 1 cup granulated sugar
- 1 1/2 pounds (24 ounces) cream cheese softened to room temperature
Cucumber Slaw Ingredients
- 1/2 English cucumber julienned
- 3 limes - juiced and zested
- 2/3 cup granulated sugar
- 1 vanilla bean
- 1 dried Guanjuillo chile or other spicy chile pepper
- 2 tablespoons apple cider vinegar
- 1/2 red pepper julienned
- 1/2 red onion julienned
- 2 tablespoons chopped cilantro
- 1 package English muffins
- 2 packages Biltmore Hot Smoked Peppercorn Salmon
- Salt and pepper
Combine red onions, red wine vinegar and sugar in small saucepot and bring to a boil. Reduce the heat and simmer, until the mixture is reduced to a syrupy consistency and coats the onions, approximately 20 minutes. Remove onions from pan and mix with softened cream cheese to combine thoroughly. Season with kosher salt and pepper. Will keep two weeks refrigerated.
Cut the vanilla bean in half lengthwise and use a paring knife to scrape out seeds. Place seeds and vanilla bean in small pot with sugar, lime juice, zest, apple cider vinegar, and a dried chile pepper. Bring to a simmer. When liquid has boiled, remove from heat and pour over julienned cucumber. Set aside for 15 minutes to cool. Discard vanilla bean and dried chile pepper. When cucumber and vanilla mixture have cooled combine with red pepper, red onion, and cilantro. Toss to combine. Adjust seasoning with salt and pepper.
To serve: Cut the English muffins in half and toast, then place a generous spoonful of the red onion cream cheese on top. Slice the Hot Smoked Peppercorn Salmon and layer on top of cream cheese. Drain the slaw and top each muffin with a generous portion of cucumber slaw.
Serve with a mixed green salad for a light spring brunch.