Tartine is the French word for open-faced sandwiches.

They can be topped with an array of sweet or savoury ingredients, anything from jams to cheeses, to luxurious combinations of patés and fine charcuterie.

Smoked salmon is one of our favourites. I love these for brunch or lunch and they perfect for hosting too!

Photo by 515 Photo Co.

Mis en Place

Sourdough

Cream Cheese or Crème Fraîche

Lemon

Smoked Salmon

Capers

Dill

Mustard Microgreens

Salt

Freshly Cracked Pepper

Pickled Red Onions

1/2 Red Onion

3/4 C. Apple Cider Vinegar

1/4 C. Water

Sea Salt

1-2 Tbsp. Honey

A Pinch of Chili Flakes

Prepare Pickled Red Onions

Step 1

Thinly slice red onion.

Step 2

In a small saucepan combine ingredients and bring to a simmer.

Step 3

Place onions in a jar or container and pour the hot vinegar mixture over the onions.

Let marinate for a minimum of 30 minutes.

Store the remaining in the refrigerator for up to two weeks.

Assembly

Step 1

Prepare spread by softening cream cheese with finely chopped capers, a few sprigs of dill, lemon zest, lemon juice, freshly cracked pepper and salt.

Step 2

Toast or grill sourdough slices or your favourite thick cut crusty bread.

Step 3

Spread cream cheese on bread, lay smoked salmon over top, and garnish with pickled red onion,

micro greens and sprigs of dill.

Sprinkle additional salt, cracked pepper, lemon zest and enjoy!