Name: Smoked Salmon and Dill Tartine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 4 slices of sourdough bread (½ inch thick); 8 oz cream cheese, softened; 2 tablespoons fresh dill, chopped, plus extra sprigs for garnish; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 8 oz smoked salmon, thinly sliced; 1 small red onion, thinly sliced; 2 tablespoons capers, drained; 1 English cucumber, thinly sliced; 2 tablespoons extra virgin olive oil; Freshly ground black pepper to taste; Sea salt to taste

Instructions

Toast the bread

Lightly toast the sourdough bread slices until golden brown. You can use a toaster or broil them in the oven for 1-2 minutes per side. Set aside to cool slightly.
Prepare the cream cheese spread

In a medium bowl, mix the softened cream cheese with chopped dill, lemon juice, and lemon zest until well combined. Season with a pinch of salt and freshly ground black pepper.
Assemble the base

Spread a generous layer of the cream cheese mixture on each slice of toasted sourdough bread, covering the entire surface evenly.
Layer the salmon

Arrange the smoked salmon slices over the cream cheese layer, slightly overlapping them to create an even coverage. You'll need about 2 oz of salmon per tartine.
Add toppings

Distribute the thinly sliced red onion, cucumber slices, and capers over the salmon layer. These ingredients should be scattered evenly across all tartines.
Finish and garnish

Drizzle each tartine with a little extra virgin olive oil. Add a few grinds of fresh black pepper, a small pinch of sea salt, and garnish with fresh dill sprigs.

Smoked Salmon and Dill Tartine

Ingredients

Instructions

Nutritional Information