Smoked Salmon Tartine Recipe

Introduction

Smoked Salmon Tartine is a fresh and flavorful open-faced sandwich that combines creamy dill-infused cheese, marinated smoky salmon, and crispy shallots atop toasted baguette slices. It’s perfect for a light lunch or a fancy appetizer that’s easy to assemble.

Ingredients

• 1½ tbsp dijon mustard
• 1 tbsp honey
• ¼ cup chives, chopped
• 1 lemon, zest and juice divided
• 1 tbsp crushed red peppers
• Black pepper, to taste
• ½ cup olive oil
• 8–10 oz smoked salmon
• 2 shallots, cut into very thin matchsticks
• Oil for frying
• 1 baguette, cut to 13 inches long
• Olive oil for drizzling
• 8 oz cream cheese
• 2–3 tbsp fresh dill
• 2 tsp caper brine
• ¼ cup capers
• Toasted sesame seeds, to taste
• Micro arugula, to taste

Instructions

1. Step 1: In a bowl, whisk together the dijon mustard, honey, chopped chives, lemon zest, crushed red peppers, black pepper, and a few drops of lemon juice. Slowly whisk in the olive oil until well combined.
2. Step 2: Place the smoked salmon in the bowl and coat it evenly with the marinade. Cover and refrigerate for 20–30 minutes. For a longer marinade, omit the lemon juice to prevent over-curing.
3. Step 3: Pat the shallots dry and fry them in oil over medium heat until golden and crisp. Remove and drain on paper towels.
4. Step 4: In a food processor, combine cream cheese, fresh dill, capers, and caper brine. Blend until smooth. Season with plenty of black pepper and adjust to taste.
5. Step 5: Slice the baguette lengthwise and toast it under a grill or in the oven until it has a nice char on the surface. Drizzle lightly with olive oil.
6. Step 6: Remove the salmon from the marinade. If desired, skewer pieces to help them lay flat on the bread.
7. Step 7: Add ½ tsp lemon juice to the marinade and adjust salt and pepper as needed.
8. Step 8: Using a piping bag, spread the cream cheese mixture evenly over the toasted baguette halves. Sprinkle toasted sesame seeds on top, then layer the marinated salmon. Spoon some of the marinade over the salmon, and finish with micro arugula and fried shallots. Cut each baguette into 4 slices and serve immediately.

Tips & Variations

• For extra crunch, add thin slices of cucumber or radish under the salmon.
• Swap out dill for fresh tarragon or chives in the cream cheese for a different herbal note.
• If you prefer a milder topping, omit the crushed red peppers from the marinade.
• Use seeded or whole grain baguette for more texture and flavor.

Storage

Assemble the tartines just before serving for the best texture. Store any leftover marinated salmon and cream cheese mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat toasted baguette slices briefly in the oven before assembling if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of smoked salmon?

Fresh salmon should be cooked before use; this recipe relies on the smoky flavor and texture of smoked salmon. However, you can gently poach or grill fresh salmon, then marinate it similarly for a fresh twist.

Is it necessary to marinate the salmon?

Marinating enhances flavor and adds a slight tang from the lemon and spices. While you can skip this step, marinating for at least 20 minutes helps deepen the taste and complements the cream cheese spread.

Smoked Salmon Tartine Recipe

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★★★★★

4.5 from 112 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 tartine slices per baguette half (8 slices total) 1x

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Description

This Smoked Salmon Tartine recipe offers an elegant and flavorful French-inspired open-faced sandwich, featuring marinated smoked salmon, creamy dill and caper spread, crispy fried shallots, and a hint of spice from crushed red peppers. Perfect for a light lunch or sophisticated appetizer, it balances bright citrus, savory elements, and crisp textures on toasted baguette slices.

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Ingredients

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Marinade

• 1½ tbsp Dijon mustard
• 1 tbsp honey
• ¼ cup chives, chopped
• 1 lemon (zest + juice, divided)
• 1 tbsp crushed red peppers
• Black pepper, to taste
• ½ cup olive oil

Salmon

• 8–10 oz smoked salmon

Garnishes & Spread

• 2 shallots, cut into very thin matchsticks
• Oil, for frying shallots
• 1 baguette, cut to 13 inches long and halved lengthwise
• Olive oil, for drizzling
• 8 oz cream cheese
• 2–3 tbsp fresh dill
• 2 tsp caper brine
• ¼ cup capers
• Toasted sesame seeds, to taste
• Micro arugula, to taste

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Instructions

1. Prepare Marinade: In a bowl, combine Dijon mustard, honey, chopped chives, lemon zest, crushed red peppers, black pepper, and a couple drops of lemon juice. Whisk in ½ cup olive oil thoroughly until emulsified.
2. Marinate Salmon: Fully coat smoked salmon pieces in the marinade, ensuring both sides are covered. Cover the bowl and refrigerate for 20-30 minutes. For longer marinating, omit lemon juice to prevent over-acidifying.
3. Fry Shallots: Pat shallots dry after slicing into very thin matchsticks. Heat oil in a skillet over medium heat and fry shallots until golden and crisp. Remove and drain on paper towels.
4. Make Cream Cheese Spread: In a food processor, blend cream cheese, fresh dill, capers, and caper brine until smooth and creamy. Season generously with black pepper and adjust seasoning to taste.
5. Toast Baguette: Cut the baguette lengthwise into halves about 13 inches long each. Toast on a grill or under an oven broiler until nicely charred and crisp on top, then drizzle lightly with olive oil.
6. Prepare Salmon for Serving: Remove the marinated salmon from the bowl. Optionally, skewer the salmon pieces gently to help maintain shape when placing atop the tartine.
7. Adjust Marinade: Add ½ tsp lemon juice to the reserved marinade and adjust salt and pepper for extra brightness and seasoning.
8. Assemble Tartine: Using a piping bag, pipe the cream cheese mixture evenly onto the toasted baguette halves. Sprinkle toasted sesame seeds over the cream cheese, layer marinated salmon pieces on top, spoon some marinade over the salmon, then garnish generously with micro arugula and crispy fried shallots.
9. Serve: Cut each baguette half into 4 slices and serve immediately to enjoy the full complement of flavors and textures.

Notes

• Marinating longer than 30 minutes is possible, but omit lemon juice to prevent the salmon from becoming too acidic.
• Frying shallots requires careful attention to avoid burning; fry over medium heat and stir occasionally.
• Using a piping bag for the cream cheese spread helps create a neat presentation and even layering.
• Skewering salmon pieces is optional and mainly for presentation to keep slices intact on the tartine.
• Micro arugula adds a peppery freshness but can be substituted with baby arugula or fresh herbs if unavailable.
• Toasted sesame seeds add nutty flavor and texture contrast; adjust quantity to taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: French

Keywords: Smoked Salmon Tartine, open-faced sandwich, French appetizer, dill cream cheese spread, fried shallots, marinated salmon, baguette