📝 About This Recipe
Elevate your brunch or cocktail hour with these sophisticated open-faced sandwiches, a staple of Parisian bistro culture. These tartines feature crusty, toasted sourdough topped with a velvety whipped mascarpone-cream cheese blend, delicate ribbons of cold-smoked salmon, and a vibrant array of crisp vegetables. The combination of salty fish, creamy spread, and the bright pop of capers creates a harmonious bite that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Bread Base
- 4 large slices Sourdough Bread (cut 1/2-inch thick from a rustic loaf)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the bread)
- 1 Garlic Clove (peeled and left whole)
The Whipped Herbed Spread
- 1/2 cup Mascarpone Cheese (at room temperature)
- 1/4 cup Cream Cheese (full-fat, softened)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (minced)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Toppings
- 8 ounces Cold-Smoked Salmon (high-quality, thinly sliced)
- 1/2 English Cucumber (very thinly sliced into rounds)
- 1/4 Red Onion (paper-thin half-moons)
- 2 Radishes (shaved into translucent rounds)
- 2 tablespoons Non-pareil Capers (drained and patted dry)
For Garnish
- 1/2 cup Microgreens or Sprouts (arugula or radish microgreens work well)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 4-5 pieces Fresh Dill Sprigs (for visual finish)
👨🍳 Instructions
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1
Begin by preparing the whipped spread. In a medium mixing bowl, combine the softened mascarpone and cream cheese.
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2
Using a whisk or a hand mixer, beat the cheeses together until light and airy, approximately 2 minutes.
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3
Fold in the chopped dill, minced chives, lemon zest, lemon juice, and black pepper. Mix until well incorporated, then set aside in the refrigerator to firm up slightly.
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4
Prepare your vegetables. Use a mandoline if available to slice the cucumber, red onion, and radishes as thinly as possible for a professional presentation.
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5
Preheat a grill pan or large skillet over medium-high heat. Lightly brush both sides of the sourdough slices with extra virgin olive oil.
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6
Toast the bread for 2-3 minutes per side until golden brown and crisp on the edges, but still slightly chewy in the center.
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7
While the bread is still warm, rub one side of each slice with the peeled garlic clove. This imparts a subtle, aromatic foundation without overpowering the salmon.
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8
Once the bread has cooled slightly (so it doesn't melt the cheese), generously spread the herbed mascarpone mixture over each slice, edge to edge.
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9
Layer 3-4 slices of cucumber over the cheese base, overlapping them slightly.
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10
Artfully drape the smoked salmon over the cucumbers, folding the slices to create height and texture rather than laying them flat.
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11
Tuck the thin red onion slivers and radish rounds into the folds of the salmon.
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12
Sprinkle the capers evenly across the tartines and top with a handful of microgreens.
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13
Finish with a final crack of black pepper, a pinch of flaky sea salt, and a few fresh sprigs of dill.
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14
Slice each tartine diagonally if serving as an appetizer, or leave whole for a light lunch. Serve immediately.
💡 Chef's Tips
For the best results, use 'cold-smoked' salmon (like Nova or Scottish style) rather than hot-smoked salmon, which has a flaky, cooked texture. If you find red onions too pungent, soak the slices in ice water for 10 minutes then pat dry; this removes the 'bite' while keeping the crunch. Ensure your mascarpone and cream cheese are truly at room temperature before whipping to avoid lumps in your spread. Don't skip the garlic rub on the toast; it is a classic French technique that adds an incredible depth of flavor to the bread base. Be careful with the salt—smoked salmon and capers are naturally salty, so only add a tiny pinch of flaky salt at the very end.
🍽️ Serving Suggestions
Pair these tartines with a crisp, chilled glass of Sauvignon Blanc or a dry Prosecco to cut through the richness of the cheese. Serve alongside a simple arugula salad dressed with lemon vinaigrette for a complete light lunch. For a brunch setting, these go beautifully with a side of soft-scrambled eggs or a fresh fruit platter. If serving at a party, cut the sourdough into smaller 'crostini' sized pieces to make them easier to handle as finger food. Accompany with a bowl of high-quality cornichons or pickled mustard seeds for extra acidity.