Smoked Salmon Tartine
Serves 8
20 mins prep
10 mins cook
20 mins Marinating Time
50 mins total
This perfectly toasted Tartine topped with a smoked salmon that has been marinated in a delicious citrusy dijon marinade and topped with a whipped caper dill cream cheese has me addicted. It is honestly so delicious, beautiful and full of flavor - perfect for a main or appetizer AND easy!!
Salmon Marinade
Fried Shallots
Bread Loaf
Cream Cheese Spread
Garnishes
In a bowl, mix together the dijon, honey, chives, lemon zest, crushed red peppers, black pepper and a couple drops of lemon juice. Whisk in olive oil.
Coat your salmon well on both sides and let marinate in this bowl for 20-30 minutes covered in the fridge. If you want to marinate longer you can, just omit the lemon juice.
Cut your shallots into matchsticks and dry really well. Add to a skillet with oil and fry until nice and golden.
To a food processor, add cream cheese, dill, capers and caper brine. Process until smooth. Add lots of black pepper and adjust to tastes.
Cut your baguette in half lengthwise. Toast on a grill or oven until you have a nice char on top.
Remove the salmon from marinade. If you want it to lay nicely like in the pictures, you can skewer like I did in the video below before placing it on the baguette, but this is optional.
Add ½ tsp lemon juice to the marinade and adjust the salt and pepper.
Using a piping bag, pipe the cream cheese mixture on your toasted baguettes, sprinkle with sesame seeds, salmon, spoon on some of the marinade, top with micro arugula and the fried shallots. Cut the Tartine into 4 slices per baguette and enjoy!
