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–+ servings

Smoked Salmon Tartine

By: Nadia Aidi
|
Servings: 8 pieces
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.
Prep 20 minutes
Cook 10 minutes
Marinating Time 20 minutes
Total 50 minutes
Smoked salmon tartine with whipped caper dill cream cheese and fried shallots on toasted baguette

Equipment

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
    • If you want to marinate the salmon for longer, don't add the lemon juice.
  • 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
    • Optional Salmon Skewer: 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.
  • 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

Nutrition

Calories: 372kcal, Carbohydrates: 21g, Protein: 11g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.003g, Cholesterol: 35mg, Sodium: 791mg, Potassium: 180mg, Fiber: 2g, Sugar: 5g, Vitamin A: 775IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info