Salmon Belly Tartine Recipe

Roast or boil beets

Preheat oven to 400°F (200°C) if roasting. Wrap whole trimmed beets in foil with a drizzle of olive oil and roast 45–60 minutes until tender when pierced with a knife. Alternatively, simmer beets in a pot of salted water 30–45 minutes until fork-tender. Cool slightly, peel under running water or with a towel, and cut into 1/4" dice. Yield should be about 2 cups diced beets.

While beets are warm, toss them with 1 tablespoon lemon juice and 1 tablespoon apple cider vinegar to brighten flavor; let cool to room temperature.

In a mixing bowl combine the cooled diced beets, diced Granny Smith apple, finely minced red onion, 1 teaspoon honey, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons chopped fresh dill. Taste and adjust acidity with additional lemon juice or a splash of vinegar if needed. Chill in the refrigerator for at least 15 minutes to meld flavors.

In a small bowl whisk together 3/4 cup crème fraîche, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon salt and a small pinch (1/8 tsp) of black pepper until smooth. Chill until ready to assemble. Taste and adjust seasoning.

Heat a skillet or griddle over medium-high heat. Brush both sides of each bread slice lightly with the remaining 1 tablespoon olive oil (or spread butter on one side). Toast slices 1–2 minutes per side until golden and slightly crisp but still tender inside. Alternatively, use a hot oven (425°F / 220°C) and toast for 6–8 minutes, flipping halfway.

Spread about 2 tablespoons of the chilled crème fraîche mixture evenly over each warm toasted bread slice.

Divide the beet-apple relish evenly onto each tartine (about 1/2 cup relish per slice). Gently arrange 2 ounces of smoked salmon belly (or slices) on top of the relish for each of the 4 tartines.

Top each tartine with a few thin cucumber slices, a scatter of capers (about 1/2 teaspoon per tartine), and a small handful of microgreens or baby arugula if using. Finish with a light crack of fresh black pepper and a small dill sprig for garnish. Serve with lemon wedges to squeeze over just before eating.

Serve the salmon belly tartines immediately while bread is still slightly warm. Leftover components (relish and crème fraîche) keep refrigerated for up to 2 days; assemble just before serving to maintain bread texture.