French•gourmet

Smoked Salmon Tartine

Le Chef's Wife recipe - French

Ingredients

Quantities are shown as originally provided.

2 large Sourdough Bread slices, sliced about 1/2 inch thick. (you can also use a baguette for this recipe, sliced in half lengthwise, or slices of rye bread)
1 tablespoon of butter
4 tablespoons of Boursin Cheese
4 ounces of smoked salmon
2 teaspoons of capers
1 lemon (for slicing and also to zest the lemon peel)
4 thin slices of raw onion
Fresh dill (a few fronds)

1
Over medium heat in a non stick pan, heat the butter. Brown both sides of the bread slightly, for just a couple minutes each side until golden brown.
2
Allow a few minutes for the bread to cool and then generously slather the Boursin Cheese onto the grilled bread. Top with smoked salmon, I recommend bunching up the salmon slices a bit (like the photo) so that you are not lying the slice of salmon flat on the bread. It makes for a prettier presentation
3
Top with the capers, sliced red onion, lemon slices and dill fronds as well as a little lemon zest.
4
If you wish, you can add a few grinds of black pepper and a good pinch of sea salt.
5
If you don't have dill fronds, feel free to use the fresh herbs that you have - chives or parsley work really well.