This post may contain affiliate links. Please read our disclosure policy.
This smoked salmon tartine takes everything you already love about bagels and lox and turns it into an open-faced sandwich. Whipped caper dill cream cheese spread over a toasted baguette, topped with smoked salmon marinated in a citrus dijon honey mixture, then finished with peppery arugula and crispy fried shallots. I love this for breakfast or brunch. It also works great as an appetizer.
You’ll find the rest of my tartines in the Tartine Recipes Collection.
Table of Contents
The Smoked Salmon
Smoked salmon on its own is delicious, but this marinade makes it that much better. Here are a few tips for building your tartine topping.
The Citrus Marinade
This marinade is good on smoked salmon even outside of this tartine, tangy from the dijon, sweet from the honey, bright from the lemon zest and chives. Keep the salmon in it for 20 minutes or less. Any longer and the citrus starts to break the fish down, the same thing that happens in ceviche, and the texture goes from silky to rubbery. If you want to marinate longer than that, leave the lemon juice out until right before you serve. If you’re not into the smoky flavor, lox or sushi-grade salmon both work here instead.
Make It Pretty
Fold each piece of salmon before threading it onto a skewer, it keeps the pieces neat so when you lay it down on the tartine, it drapes in one clean motion instead of bunching up. Totally optional, but it’s what gets you that same layout as the photos.
Prep the Ingredients
This tartine can’t be put together too far ahead, but almost everything leading up to it can.
The whipped dill cream cheese holds a day ahead in the fridge. The marinade (without the salmon) keeps a day or two ahead as well, whisk it again before using, then add the salmon right before it needs to marinate. Cut the baguette whenever works for you. Fried shallots hold a day ahead in an airtight container, reheat them in a 350°F (175°C) oven for a few minutes to bring the crunch back.
Toast the baguette and assemble right before serving.
Want to save this Smoked Salmon Tartine recipe to your collection?
Add it to your account or email it to yourself!
Ingredient Swaps
- Baguette: Ciabatta or sourdough both hold up the same way under the marinade and cream cheese.
- Micro Arugula: Regular arugula or a soft herb salad mix work fine, just expect a little more bite from full-size leaves.
- Fried Shallots: Store-bought crispy fried onions save the step if you’re short on time, they won’t taste the same, but they’ll give you the crunch.
- Whipped Dill Cream Cheese: Store-bought whipped herb cream cheese works as a shortcut, it won’t have the same caper brine tang, but it’s close.
- Smoked Salmon: Lox or sushi-grade raw salmon both work if you’re not into the smoky flavor.
If smoked salmon isn’t your thing but you still want something filling for the spread, the Mortadella Tartine with Stracciatella and Pistachio is a good one to try instead.
Similar Tartine Recipes
Here is a collection of my favorite tartine recipes.
Frequently Asked Questions
You can use it straight out of the package, but the marinade adds flavor that really elevates this dish. You also use the marinade later to spoon on top because it’s just that good. It’s worth the little bit of extra time and work.
It’s a French term for an open faced sandwich, you can get creative with whatever toppings you want though!
Sure! Make sure you chop all the cream cheese ingredients well and let the cream cheese come to room temp then mix, mix, mix! If you have a hand mixer I would just that.
You can make the individual ingredients ahead of time. The cream cheese mixture and shallots can be made a day ahead. You can marinate the salmon up to 4 hours ahead, just hold the lemon because that will ruin it.
Equipment
- Bowl
- Skillet
- long skewers, optional
- piping bag, or gallon ziplock
Ingredients
Salmon Marinade
- 1½ tbsp dijon mustard
- 1 tbsp honey
- ¼ cup chives, chopped
- 1 tbsp crushed red peppers
- black pepper, to taste
- ½ cup olive oil
- 1 lemon, zest + juice, divided
- 8-10 oz smoked salmon
Fried Shallots
- 2 shallots, cut into very thin matchsticks
- oil, for frying
Whipped Dill Cream Cheese Spread
- 8 oz cream cheese
- 2-3 tbsp fresh dill
- 2 tsp caper brine
- ¼ cup capers
The Rest of the Ingredients
- 1 baguette, cut lengthwise
- olive oil, for drizzling
- toasted sesame seeds, to taste
- micro arugula, to taste
Instructions
- Marinade the Smoked Salmon: In a bowl, mix together the dijon, honey, chives, crushed red peppers, black pepper, lemon zest and about 1/8 tsp of the lemon juice. Whisk in olive oil. Coat your salmon well on both sides and let it marinate in this bowl for 20-30 minutes covered in the fridge.1½ tbsp dijon mustard, 1 tbsp honey, ¼ cup chives, 1 tbsp crushed red peppers, black pepper, ½ cup olive oil, 1 lemon, 8-10 oz smoked salmon
- Fried Shallots: Cut your shallots into matchsticks and dry really well. Add to a skillet with oil and fry until nice and golden.2 shallots, oil
- Whipped Dill Cream Cheese Spread: To a food processor, add cream cheese, dill, capers and caper brine. Process until smooth. Add lots of black pepper and adjust to taste.8 oz cream cheese, 2-3 tbsp fresh dill, 2 tsp caper brine, ¼ cup capers
- Toast the Baguette: Cut your baguette in half lengthwise. Toast on a grill or on the stovetop until you have a nice and crispy.1 baguette, olive oil
- Make the Tartine: Pipe the whipped dill cream cheese on top of both toasted baguette halves. Sprikle with sesame seeds. Then carefully place the marinated salmon on top. Add 1/2 tsp more lemon juice to the marinade, and adjust to taste the salt and pepper. Spoon that over the top of the salmon. top with micro arugula and the fried shallots. Cut the tartines into 4 slices per baguette and enjoy!toasted sesame seeds, micro arugula
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
