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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. This Smoked Salmon Tartine is honestly so delicious, beautiful and full of flavor – perfect for a main or appetizer AND easy!!
Table of Contents
Why You’ll Love Smoked Salmon Tartine
This Smoked Salmon Tartine hits every note bringing you the perfect bite! The smoked salmon is marinated in a citrusy dijon honey glaze with a little bite. That is balanced by the briny and herby cream cheese spread. Toasted baguette and the crispy shallots bring the crunch while the micro arugula gives you a peppery pop and the sesame seeds the perfect nutty touch. Every layer is doing it’s part – and trust me – it’s working!
Prep Like a Pro
Chop/Slice
- Chives: ¼ cup, chopped
- Lemon: Zest and juice
- Shallots: Slice 2 shallots into thin matchsticks
- Dill: 1 tbsp
- Baguette: Cut to 13 inches and then sliced in half lengthwise. If you have a favorite bread you can use that instead for this Smoked Salmon Tartine.
Gather
- Honey: 1 tbsp
- Crushed Red Peppers: 1 tbsp
- Black pepper: to taste
- Olive Oil: ½ cup + more for the bread and frying the shallots
- Smoked Salmon: 8-10 oz
- Cream Cheese: 8 oz
- Fresh Dill: 2-3 tbsp
- Caper Brine: 2 tsp
- Capers: ¼ cup
- Toasted Sesame Seeds: to taste
- Micro Arugula: to taste
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🔥Chef Nadia’s Tip🔥
If you are planning on marinating the smoked salmon for longer than 30 minutes, make sure you omit the lemon juice. If you don’t the salmon will become mushy and just not good, trust me!
Substitutions
- Substitutions
- Smoked Salmon → If you aren’t a fan of the smoked flavor, make a regular Salmon Tartine – you can always go with lox (a lightly cured salmon) or even sushi-grade salmon.
- Micro Arugula → You can use regular arugula or even an herb salad mix in place of this.
- Fried Shallots → If you are looking for the crunch without the work, you can always break up French’s Crispy Fried Onions.
The Perfect Pairings
A bright and fresh Cucumbertini is the way to go with this Smoked Salmon Tartine appetizer. Pair it with a simple Butter Lettuce Salad and a nice Tomato Soup. Finish with a cold Melon Dessert.
Smoked Salmon Tartine: Questions Answered
You can use it straight out of the package, but the marinade adds a sweet heat and citrus punch that really adds to 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.
Smoked Salmon Tartine
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 lemon, zest + juice, divided
- 1 tbsp crushed red peppers
- Black pepper, to taste
- ½ cup olive oil
- 8-10 oz smoked salmon
Fried Shallots
- 2 shallots, cut into very thin matchsticks
- oil, for frying
Bread Loaf
- 1 baguette, cut to 13 inches long
- Olive Oil, for drizzling
Cream Cheese Spread
- 8 oz cream cheese
- 2-3 tbsp fresh dill
- 2 tsp caper brine
- ¼ cup capers
Garnishes
- toasted sesame seeds, to taste
- Micro arugula, to taste
- Salmon Marinade
- Squeeze of Lemon
Instructions
- 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!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
