• Ingredients: 27
  • Serves: 12

Baguettes with smoked salmon and dill butter with 1/2 french-bread baguette, dijon mustard, watercress, thick stems trimmed, smoked salmon, coarsely ground black pepper.

Ingredients

Meatballs

  • 1/2 lb. ground veal or beef
  • 1/2 cup plain bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup very finely minced onion
  • 1 large egg
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste

Filling

For foie gras toasts

  • 12 slices pain de mie, Pullman loaf, or firm white sandwich bread, crusts discarded
  • 1 lb chilled foie gras terrine, unmolded if necessary
  • Fleur de sel or kosher salt to taste

For bun wrappers:

  • 2 to 2 1/4 cups all-purpose flour
  • 2/3 cup plus 2 tbsps. boiling water

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Cut baguette horizontally in half. Spread Dijon mustard on cut sides of bread. Spread dill butter over.

    For this step you will need

  2. Step 2 Top with watercress, then smoked salmon. Sprinkle with pepper. Cut each sandwich crosswise into 6 equal pieces, making 12 total.

    For this step you will need

Nutrition information

Calories 69 Carbohydrates 0 g (0%)
Fat 6 g (10%) Protein 3 g (6%)
Saturated Fat 4 g (19%) Sodium 137 mg (6%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 2 g Cholesterol 19 mg (6%)