Salmon Tartine* Recipe

Slice and oil

Preheat oven to 400°F (200°C). Slice baguette on a diagonal into 12–14 slices about 1/2" thick. Place on a baking sheet. Brush both sides lightly with extra-virgin olive oil and season with sea salt and black pepper.

Bake until golden and crisp, 8–12 minutes, flipping once halfway. Remove and let cool on a rack so they remain crisp.

In a medium bowl, combine cream cheese and Greek yogurt. Beat with a fork or small whisk until smooth and spreadable.

Stir in lemon zest, lemon juice, chopped dill, horseradish (if using), salt, and black pepper. Taste and adjust seasoning. Transfer to a small piping bag or bowl for easy spreading.

If using pickling: In a small saucepan, combine white wine vinegar, water, sugar, and salt. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool 2–3 minutes.

Place julienned apple and kohlrabi in a bowl or jar. Pour warm pickling liquid over them, press down to submerge, and let sit at room temperature for 10–15 minutes. Drain excess liquid just before assembling. (If skipping pickling, toss apple and kohlrabi in a light squeeze of lemon juice to prevent browning.)

Spread about 1 to 1 1/2 tbs of the cream cheese-dill spread onto each crostini, leaving a small border at the edges.

Top each crostini with a fold or small nest of smoked salmon (about 0.5–0.75 oz per tartine).

Arrange a small handful (about 1–2 tbs) of drained julienned apple and kohlrabi on top of the salmon so the crisp-sour note balances the richness.

Scatter capers over the tartines (about 1/2 tsp per tartine) and dot each with a small spoonful of trout roe (about 1/3 tsp).

Add a few microgreens or a small sprig of fresh dill to each for brightness and garnish.

Serve immediately at room temperature so crostini remain crisp. Leftover spread can be refrigerated up to 3 days; assembled tartines are best consumed the same day.