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

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.

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.

Step 3: Pat the shallots dry and fry them in oil over medium heat until golden and crisp. Remove and drain on paper towels.

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.

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.

Step 6: Remove the salmon from the marinade. If desired, skewer pieces to help them lay flat on the bread.

Step 7: Add ½ tsp lemon juice to the marinade and adjust salt and pepper as needed.

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.

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.