Smoked Salmon Tartine Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on the bias into 20–24 thin slices (about 1/3-inch / 8 mm thick). Place slices on a baking sheet in a single layer.

Brush each slice lightly with olive oil on one side (about 1/2 teaspoon per slice). If you prefer richer flavor, mix the softened butter with the olive oil and spread a thin layer instead.

Bake in the preheated oven for 6–8 minutes, or until edges are golden and centers are just crisp. Remove and allow to cool slightly. Alternatively, toast the slices on a skillet over medium heat until golden.

In a medium bowl, combine crème fraîche, lemon juice, lemon zest, and chopped dill. Stir until smooth and homogenous.

Season to taste with sea salt and freshly ground black pepper. Chill for 10 minutes if time allows — this firms the spread and lets flavors marry.

If using red onion, separate very thin slices into rings and soak in cold water for 5 minutes to remove bite; drain and pat dry.

Arrange toasted baguette slices on a serving platter, toasted side up.

Using a small spoon or offset spatula, spread about 1 tablespoon of the crème fraîche mixture onto each toast, leaving a thin border.

Fold or gently roll a 1/2–1 ounce (15–30 g) portion of smoked salmon and place it atop the crème fraîche on each tartine. Aim for a neat, compact presentation so they are easy to pick up.

Top each with a few capers (about 1/4 teaspoon per tartine), a few thin red onion slivers if using, and a sprinkle of snipped chives. Add a small dill sprig for garnish and finish with a crack of black pepper.

Serve immediately at room temperature. If you must hold them, cover loosely and refrigerate for up to 1 hour; bring back to room temperature before serving for best flavor.