Smoked Salmon and Crème Fraîche Tartine

Instructions

1. Toast the bread
   Lightly brush both sides of the sourdough slices with olive oil. Toast in a preheated oven at 375°F (190°C) for 5 minutes, or until golden and crisp around the edges but still slightly soft in the center.
2. Prepare the crème fraîche mixture
   In a small bowl, combine the crème fraîche, chopped dill, lemon juice, and lemon zest. Season with a pinch of salt and freshly ground black pepper. Mix well until all ingredients are thoroughly incorporated.
3. Assemble the tartines
   Spread a generous layer of the crème fraîche mixture on each piece of toasted sourdough. Arrange the cucumber slices in a single layer on top of the crème fraîche.
4. Add the smoked salmon
   Artfully arrange the smoked salmon slices on top of the cucumber, creating elegant folds for texture and visual appeal. Ensure even distribution across the entire surface of the bread.
5. Add final toppings
   Scatter the thinly sliced red onion and capers over the smoked salmon. Drizzle with a little extra-virgin olive oil and season with freshly ground black pepper and a light sprinkle of sea salt flakes.
6. Garnish and serve
   Garnish each tartine with fresh dill sprigs and a small wedge of lemon on the side. Serve immediately while the bread is still crisp and the toppings are fresh.