Smoked Salmon Tartine
Smoked Salmon Tartine is an easy open-faced sandwich topped with creamy Boursin cheese, smoked salmon, crispy capers, pickled onions, and fresh herbs on toasted artisan bread.
Ingredients
Quick Pickled Onions
- 1/2 small red onion very thinly sliced
- 2/3 cup white wine vinegar
Crispy Capers
- 1/4 cup olive oil plus extra for drizzling
- 2 tablespoons capers rinsed and thoroughly dried
Tartines
- 8 slices seeded artisan bread
- 2 packages Boursin cheese
- Kosher salt
- Freshly ground black pepper
- 1/2 pound smoked salmon
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh thyme
Instructions
- Place the thinly sliced red onion and white wine vinegar in a small bowl. Let the onions pickle for at least 1 hour.
- Heat the olive oil in a small skillet over medium-high heat.
- Fry the capers in two batches for about 30 seconds until they burst and become crispy. Drain on paper towels.
- Lightly toast the seeded bread until golden and crisp.
- Spread each slice generously with Boursin cheese.
- Season lightly with kosher salt and freshly cracked black pepper.
- Layer smoked salmon over the cheese.
- Top with drained pickled onions, crispy capers, chopped chives, dill, and thyme.
- Finish the Smoked Salmon Tartine with a light drizzle of olive oil before serving immediately.
Notes
- Cream cheese or whipped goat cheese can replace Boursin.
- Rye, sourdough, or multigrain bread all work beautifully.
- Fresh herbs provide the brightest flavor.
- Assemble just before serving to maintain crisp toast.