📝 About This Recipe
Elevate your appetizer game with this elegant open-faced masterpiece that balances the rich, buttery texture of cold-smoked Atlantic salmon with a bright, citrus-infused cream base. Resting atop toasted artisanal sourdough, each bite offers a sophisticated harmony of salty capers, crisp pickled shallots, and the herbal freshness of garden-grown dill. This tartine is a celebration of simple, high-quality ingredients, making it an quintessential seafood starter for brunch or a refined cocktail hour.
🥗 Ingredients
The Foundation
- 4 thick slices Sourdough Bread (artisan loaf, preferably 1/2 inch thick)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the bread)
- 1 Garlic Clove (peeled and left whole for rubbing)
Whipped Lemon-Dill Crema
- 6 ounces Cream Cheese (softened to room temperature)
- 2 tablespoons Crème Fraîche (adds a subtle tang and lightness)
- 1 Lemon (zested and juiced)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/4 teaspoon Black Pepper (freshly cracked)
Seafood and Toppings
- 8 ounces Smoked Salmon (high-quality cold-smoked slices)
- 1/2 English Cucumber (thinly sliced into half-moons)
- 1 small Shallot (very thinly sliced into rings)
- 2 teaspoons Non-pareil Capers (drained and patted dry)
- 2 Radishes (thinly sliced for crunch)
For Garnish
- 4-6 Fresh Dill Sprigs (small delicate pieces)
- 1 pinch Everything Bagel Seasoning or Flaky Sea Salt (for a final savory pop)
- 1/4 cup Microgreens (optional, for aesthetic)
👨🍳 Instructions
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1
Place the softened cream cheese and crème fraîche in a medium mixing bowl. Use a whisk or hand mixer to beat until light and airy, approximately 2 minutes.
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2
Fold in the lemon zest, 1 teaspoon of lemon juice, chopped dill, and cracked black pepper into the cream cheese mixture until well combined. Set aside at room temperature.
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3
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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4
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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5
Immediately after removing the bread from the heat, rub the surface of each slice with the raw garlic clove. The heat of the bread will melt the garlic slightly, infusing it with flavor.
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6
Allow the bread to cool for 2 minutes so the cream base doesn't melt instantly upon contact.
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7
Generously spread the whipped lemon-dill crema across each slice, creating decorative swooshes with the back of a spoon.
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8
Layer the cucumber slices across the cream base in a slight overlapping pattern to provide a refreshing crunch.
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9
Artfully drape the smoked salmon slices over the cucumbers, folding them slightly to create volume and height.
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10
Scatter the sliced shallots, radishes, and capers evenly over the salmon.
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11
Garnish with fresh dill sprigs, microgreens, and a final sprinkle of flaky sea salt or everything bagel seasoning.
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12
Slice each tartine in half diagonally if serving as a smaller appetizer, and serve immediately while the bread is still crisp.
💡 Chef's Tips
Ensure the cream cheese is truly at room temperature to achieve a silky, lump-free whipped texture. If the shallots feel too pungent, soak the slices in ice water for 10 minutes then pat dry before serving. For the best presentation, use a vegetable peeler or mandoline to get paper-thin slices of radish and cucumber. Don't skip rubbing the toasted bread with raw garlic; it provides a 'hidden' depth of flavor that defines a professional tartine. Choose 'cold-smoked' salmon (like Nova or Scottish style) for that classic silky texture rather than 'hot-smoked' which is flaky and firm.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Rosé to cut through the richness of the salmon. Serve alongside a light arugula salad tossed in a simple lemon vinaigrette. For a brunch setting, accompany with soft-scrambled eggs or a classic Mimosa. Offer a small bowl of extra lemon wedges on the side for those who prefer an extra hit of acidity.