📝 About This Recipe
These elegant open-faced sandwiches celebrate the vibrant spirit of the Summer Solstice, inspired by the sun-drenched coastal traditions of Scandinavia. We layer silky ribbons of premium cold-smoked salmon over a zesty, herb-flecked cream cheese spread, all resting atop a crusty, olive-oil toasted sourdough base. Topped with quick-pickled shallots and crisp radishes, these tartines offer a refreshing balance of creamy, salty, and bright flavors perfect for an outdoor garden party.
🥗 Ingredients
For the Pickled Shallots
- 1 large Shallot (thinly sliced into rings)
- 1/4 cup White wine vinegar
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt
For the Herb Cream Spread
- 8 oz Cream cheese (softened to room temperature)
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (finely minced)
- 1 tablespoon Lemon zest (freshly grated)
- 1 tablespoon Non-pareil capers (drained and roughly chopped)
- 1/4 teaspoon Black pepper (freshly cracked)
For the Assembly
- 8 slices Sourdough bread (cut 1/2 inch thick from a rustic loaf)
- 12 oz Smoked salmon (high-quality cold-smoked slices)
- 1/2 English cucumber (thinly sliced into translucent rounds)
- 3-4 Red radishes (thinly sliced)
- 2 tablespoons Extra virgin olive oil (for brushing bread)
- 1/4 cup Fresh dill sprigs (for garnish)
👨🍳 Instructions
-
1
In a small glass bowl, whisk together the white wine vinegar, sugar, and salt until the solids are completely dissolved. Add the sliced shallots, ensuring they are submerged, and set aside to pickle for at least 20 minutes.
-
2
In a medium mixing bowl, combine the softened cream cheese, chopped dill, minced chives, lemon zest, chopped capers, and black pepper.
-
3
Using a rubber spatula or a sturdy whisk, fold the ingredients together until the herbs and zest are evenly distributed throughout the cream cheese. Set aside at room temperature for easier spreading.
-
4
Preheat a large cast-iron skillet or grill pan over medium-high heat.
-
5
Lightly brush both sides of each sourdough slice with the extra virgin olive oil.
-
6
Place the bread in the hot skillet and toast for 2-3 minutes per side, or until golden brown and crisp on the outside while remaining slightly tender in the center.
-
7
Transfer the toasted bread to a wire rack and allow it to cool for about 3 minutes. This prevents the cream cheese from melting into the bread immediately.
-
8
Spread a generous, even layer of the herb cream mixture (roughly 1.5 to 2 tablespoons) onto each slice of toasted sourdough.
-
9
Layer 3-4 thin cucumber rounds over the cream cheese on each slice to provide a refreshing, crunchy base for the fish.
-
10
Artfully drape the smoked salmon slices over the cucumbers, creating small folds and ruffles to add height and visual appeal.
-
11
Drain the pickled shallots and pat them dry with a paper towel. Place 3-4 rings on top of the salmon on each tartine.
-
12
Tuck 2-3 radish slices into the salmon folds and garnish with several fresh dill sprigs.
-
13
Finish with a final light dusting of freshly cracked black pepper and serve immediately while the bread is still crisp.
💡 Chef's Tips
Always use cold-smoked salmon rather than hot-smoked for this recipe to achieve the traditional silky texture. If your cream cheese is too stiff, stir in a teaspoon of Greek yogurt or heavy cream to make it more spreadable. Use a mandoline slicer for the cucumber and radishes to get those professional-looking, paper-thin slices. Don't skip the wire rack cooling step—placing hot toast directly on a plate creates steam which makes the bottom of the bread soggy. The pickled shallots can be made up to 3 days in advance; their flavor actually improves after 24 hours in the fridge.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a dry, pale Rosé. Serve alongside a light arugula salad dressed with a simple lemon and olive oil vinaigrette. For a traditional Midsummer feast, offer small bowls of fresh local strawberries and cream for dessert. Accompany with a side of chilled pea and mint soup for a complete summer lunch. Serve on a large wooden board decorated with edible flowers like nasturtiums for a stunning presentation.