These open-face tartines are quick to assemble and work well for a relaxed breakfast or brunch. Toast the bread until firm enough to hold the toppings, then add the salmon just before serving. The recipe makes four tartines.
Makes: 4 tartines
Prep: 12 minutes
Cook: 5 minutes
Ingredients
- 4 thick slices sourdough bread
- 4 ounces plain cream cheese, softened
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill, plus sprigs to finish
- 6 ounces smoked salmon, kept refrigerated until serving
- 1/2 small cucumber, shaved into ribbons
- 1 tablespoon capers, drained
- Black pepper, to taste
Method
- Toast the sourdough slices in a toaster or under a broiler until golden and crisp at the edges.
- Stir the cream cheese, lemon zest, lemon juice, and chopped dill together in a small bowl.
- Spread the lemon cream cheese evenly over the warm toast.
- Divide the smoked salmon among the slices, folding it loosely so the surface has some texture.
- Arrange cucumber ribbons over the salmon. Scatter with capers and dill sprigs, then add black pepper.
- Serve right away while the toast is crisp. Offer extra lemon wedges on the side if desired.
Variations
Use thinly sliced radishes in place of cucumber, or swap the cream cheese for a thick plain spreadable cheese. For a meat-free tartine, top the lemon spread with sliced cucumber, capers, and chopped dill.
Storage and reheating
Assemble only what you plan to eat. Keep leftover smoked salmon and cream cheese refrigerated in their original covered packaging and follow the package use-by guidance. Store cucumber separately; do not refrigerate assembled toast.
Pair the menu with the breakfast prep guide for early mornings and the grocery list for weekend guests. Add the fresh ingredients to the Lucru Home grocery list before hosting.
