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Smoked Salmon Tartine Recipe

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This Smoked Salmon Tartine recipe features a perfectly balanced blend of creamy dill-infused cream cheese, marinated smoked salmon, and crispy fried shallots atop a toasted baguette. Enhanced with vibrant flavors of lemon, capers, and micro arugula, this elegant open-faced sandwich is perfect for brunch or a sophisticated appetizer.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

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

Main Ingredients

  • 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. Prepare the Marinade: In a bowl, whisk together dijon mustard, honey, chopped chives, lemon zest, crushed red peppers, black pepper, and a couple drops of lemon juice. Slowly whisk in olive oil until fully combined.
  2. Marinate the Salmon: Coat the smoked salmon well on both sides with the marinade. Cover and refrigerate for 20-30 minutes. For longer marinating, omit the lemon juice to prevent curing.
  3. Fry Shallots: Dry the thinly sliced shallots thoroughly. Heat oil in a skillet over medium heat and fry the shallots until golden and crispy. Remove and drain on paper towels.
  4. Make Cream Cheese Mixture: In a food processor, combine cream cheese, fresh dill, capers, and caper brine. Process until smooth. Season with plenty of black pepper and adjust seasoning to taste.
  5. Toast the Baguette: Slice the baguette lengthwise and grill or toast in the oven until nicely charred and crisp.
  6. Prepare Salmon for Assembly: Remove salmon from marinade. Optionally, skewer the salmon slices to help them lay neatly on the baguette.
  7. Adjust Marinade: Add ½ teaspoon lemon juice to the leftover marinade and season with salt and pepper as needed.
  8. Assemble Tartines: Using a piping bag, pipe the cream cheese mixture onto the toasted baguette halves. Sprinkle with toasted sesame seeds. Arrange the marinated salmon on top, spoon some marinade over salmon, then garnish with micro arugula and fried shallots. Cut each baguette into 4 slices and serve immediately.

Notes

  • If marinating salmon longer than 30 minutes, omit lemon juice to prevent excessive curing.
  • Skewering salmon before placing on bread helps with presentation but is optional.
  • Frying shallots until golden adds a delightful crunch and sweetness.
  • Adjust seasoning of cream cheese and marinade to taste for best balance.
  • Use fresh, high-quality smoked salmon for optimal flavor.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: French

Find it online: https://monicarecipes.com/smoked-salmon-tartine-recipe/