ReceptnaptárTartine au saumon fumé et fromage frais (smoked salmon and cream cheese tartine)
The smoked salmon tartine is a favourite open sandwich for French breakfast and light lunches: bread spread with cream cheese, silky smoked salmon, lemon and fresh dill. It is ready in minutes, yet elegant.
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Ingredients
Method
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- Spread the bread slices with cream cheese.
- Fold the smoked salmon slices on top.
- Sprinkle with lemon juice, dill and freshly ground pepper.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use good-quality, thinly sliced smoked salmon; you do not need much to give its flavour.
- Mix the cream cheese with chives or dill and a little lemon juice to make it fresher.
- Toast the bread lightly so the moisture does not soak through.
- Capers, thin red onion rings and fresh cucumber make excellent additions.
- Finish with freshly ground pepper and a drop of olive oil.
Frequently asked questions
Which bread is best?
Rye bread or toasted country bread is classic; thin slices of crusty baguette will do too.
How long can it be kept?
It is best fresh; if made ahead, it should not wait more than 1-2 hours, in the fridge.
⚡ Quick and easy: more recipes like this
Similar recipes
- Lavash roll with salmon and cream cheese (rulet iz lavasha) · Russian
- Kartoffelpuffer mit Räucherlachs (potato pancakes with smoked salmon and dill sour cream) · German
- Smoked salmon bagel · American
- Lachsbrötchen mit Frischkäse (smoked salmon roll with cream cheese and dill) · German
- Home-cured salmon (semga) · Russian
- Buttered bread with red caviar (buterbrod s krasnoy ikroy) · Russian
More french ideas
- Bouillabaisse (Marseille fish soup)
- Sole meunière
- Moules marinières (mussels in white wine)
- Salmon en papillote (salmon baked in paper)
- Salade de pâtes au thon et olives (pasta salad with tuna and olives)
- Soupe de poisson provençale (Provençal fish soup with rouille)
- Tarte au thon et tomates (tuna and tomato tart)
- Pan bagnat (Niçoise sandwich)
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