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Smoked Salmon Tartine

Smoked Salmon Tartine

This is one of my “fast food” lunch favorites – a smoked salmon tartine,  essentially a fancy word for an open-faced sandwich, which came into play in recent years with the renown of the Bar Tartine bakery in San Francisco and its bestselling cookbook, Tartine.

It requires no advance preparation, as long as you have smoked salmon on hand, which I often do, owing to the fact that salmon freezes easily. Pick up a few 4 oz. packets, throw them in the freezer, then pop them into the fridge the night before to defrost.

To prepare this dish, simply fine dice some red onions, toast some bread and spread them with cream cheese. I love capers and onion so that definitely goes on next, but you could also sprinkle some dill, chives or however you prefer to dress your smoked salmon.  Last, drape the smoked salmon across the toast, squeeze lots of lemon over it and serve with lightly dressed spring  greens.

This dish takes less than 10 minutes to make, no more than it would take to fry some eggs, and it’s rich in the omega-3 fatty acids people like Dr. Oz are always telling you to eat. It’s also low in calories, even with the bread and cream cheese, since there’s only 100 calories in the salmon, so it clocks in under 500 calories per serving.

Smoked Salmon Tartine
serves 2

4 oz. Smoked salmon
4 3 oz. slices bread
2 oz. cream cheese
1/2 lemon, cut into 4 wedges
Red onion, small dice, 2 oz
Capers, 2 tsp.
Mixed greens, 2 cups
EVOO, sprinkled to taste, around 1/2 tsp.
White wine vinegar, sprinkled to taste, around 1/4 tsp.
Salt and pepper

Toast the bread
Spread with cream cheese
Press the red onions and capers into the bread
Drape the salmon across the toast
Meanwhile, toss greens oil, vinegar, s/p to taste
Serve with lemon wedges and salad