« Sunflower Shoot, Baby Purslane and Radish Salad | Main | Let's Play a Game! A Tomato Game! »

June 11, 2007



This looks light and lovely. I have tons of tarragon in my garden, so will try this recipe with your tarragon variation.


Yummmm, yummmm, I love "stuff on toast" for appetizer, hahahaha.


Yum.. looks fantastic. The creme fraiche makes this dish dairy. What would be a neutral (neither meat nor dairy) substitute?

Stephanie Beack

Lydia, I think the tarragon will be wonderful as well. Let me know what you think of it!

Yvo, it's perfect so enjoy.

Steve, great question -- I'd say try substituting with tofutti. It's creamy and nearly the same consistency but experiment with the amount. Taste as you go. :-) But that could be a good neutral substitute. You could also skip it altogether add a little more spices, herbs, lemon juice and olive oil to make it more a vinaigrette. Mix the acids, herbs and tabasco first then stream in the olive oil while whisking vigorously to make it emulsify. That would be my second suggestion. But, I think tofutti could be the better choice.


Wow, smoked salmon bruschetta sounds delicious. I think I may make this for an upcoming party I am cooking hors devours for. Do you think the type of smoked salmon matters? I prefer scottish smoked salmon for it's "buttery-ness" and am interested to know the type you used.

Oh, and wonderful blog! :)

The comments to this entry are closed.

Search my blog

My Website

  • Scrumptious Street
    Check out my business teaching cooking classes, and culinary instruction in the Seattle area.

Twitter Updates

    follow me on Twitter

    Food Blog Aggregators and Directories