The first restaurant review I wrote in Los Angeles was of what became one of my favourite haunts in my favourite neighbourhood: Local 1205 on Abbot Kinney Boulevard in Venice. <br /> <br />My very time visiting the iconic boulevard (I went on to visit most weekends when I was living in the city) I was starving. Lunch was in order.: a classic lox made with Scottish smoked salmon (there was a choice to so many different salmons) and topped off with raw onion, capers and beef tomato. <br /> <br />This, obviously is not that tartine, but it is 100% inspired by it. I eat bagels all the time, and I felt that the smoked salmon needed something a little more refined. Enter stage right the simply delicious Walnut Bread, made with crunchy walnut pieces and walnut flour from my local deli. If you can buy walnut bread, I find this makes a fantastic nutty base for salmon tartines and sandwiches, though any type of seed, nut or rye bread would also do. I find walnut bread is also a gateway bread into brown breads, something I didn't used to like.

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