Tartines au saumon fumé – French open-faced sandwiches with smoked salmon and cream cheese Recipe
Tartines are French open-faced sandwiches, often served in cafés for breakfast or a light dinner. The version with smoked salmon, creamy cheese and lemon is simple, but looks like something straight out of a Paris bistro. The taste is similar to Scandinavian salmon sandwiches, only with a more creamy, cheese-forward accent.
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
2
Ingredients
- country-style bread preferably slightly stale, for toasting - 4 slices
- cold-smoked salmon in slices - 120 g
- cream cheese full-fat, spreadable - 100 g
- 18% cream to loosen the cheese - 1 tablespoon
- lemon juice and zest - 0.5 piece
- fresh dill finely chopped - 1 tablespoon
- chives chopped, for sprinkling - 1 tablespoon
- olive oil for drizzling the bread - 1 teaspoon
- black pepper freshly ground, to taste
Main Ingredient:
smoked salmon
Preparation
- Lightly drizzle the bread slices with olive oil and toast them in a dry pan, grill pan or toaster for 2–3 minutes on each side, until crisp and lightly browned.
- In a small bowl, mix the cream cheese with the cream to make it more spreadable. Add 1–2 teaspoons of lemon juice, finely grated lemon zest (only the yellow part) and the chopped dill. Season with freshly ground pepper and mix to a smooth spread.
- Spread a thick layer of the lemon-dill cheese mixture over the warm bread slices, right up to the edges.
- Arrange the slices of smoked salmon on top of the cheese, gently ruffling them so the sandwiches look appetising.
- Sprinkle everything with chopped chives and, if you like, a little more pepper. Serve immediately with a lemon wedge on the side for extra squeezing.
Storage
In fridge:
1 days
Freezing:
No
Assemble the tartines just before serving so the bread stays crisp. Leftover cheese spread will keep in the fridge for up to 2 days in an airtight container.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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