Open-Faced Baguette with Cured Salmon and Sauce Tartare

This is a Martha Stewart show recipe. Looked really good and can't wait to make it. There are a couple of more baguette appetizer recipes, all of them together would be perfect for a party. Make everything in advanced and assemble before your gest show up.

Serves 12

• 1 thin baguette
• 3 tablespoons olive oil
• 3 hard-boiled eggs, coarsely chopped
• 2 shallots, minced
• 3 tablespoons capers, drained
• 3 tablespoons chopped fresh chives
• 3 tablespoons chopped fresh dill
• 1/4 cup mayonnaise
• 1 teaspoon freshly squeezed lemon juice
• Cured Salmon, thinly sliced-recipe below
• Marinated dill sprigs (from the Cured Salmon), for garnish

Directions

1. Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, about 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, about 2 to 3 minutes. Let bread cool to room temperature.
2. In a medium bowl, mix together eggs, shallots, capers, chives, and fresh dill. Stir in mayonnaise and lemon juice until just combined. Divide mixture evenly between each baguette half; spread to cover. Top each half with about 10 salmon slices and garnish with marinated dill sprigs; serve.

Cured Salmon

Makes 1 1/4 pounds

• 1/4 cup coarse salt
• 1 1/2 teaspoons whole coriander seeds
• 1/2 teaspoon freshly ground black pepper
• 1 (1 1/4 pound) boneless salmon fillet, skin on
• 1 cup extra-virgin olive oil
• 1 tablespoon vodka
• Small bunch fresh dill, coarsely chopped

Directions

1. In a small bowl, mix together salt, 1/2 teaspoon coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin side down, and rub salt mixture all over both sides of salmon. Cover and refrigerate for 24 hours.
2. Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka, and sprinkle with dill and remaining teaspoon coriander seeds; turn to coat. Cover and refrigerate for 24 hours.
3. Remove salmon from refrigerator and wipe off excess marinade (reserving dill for baguette garnish). Remove skin and slice salmon into 1/4-inch-thick slices; keep refrigerated until ready to serve.