Smoked Salmon Tartine Recipe

Quick-pickle onions

Peel and thinly slice the red onion into half-moons. In a small heatproof bowl or jar, combine white wine vinegar, water, sugar and salt; stir until sugar and salt dissolve. Add the sliced onions, pressing them down so they are submerged. Let sit at room temperature for at least 20 minutes (or up to 2 hours). For quicker cool-down, refrigerate after 20 minutes. Drain just before assembling tartines, reserving 1 tablespoon of the pickling liquid if desired to drizzle.

Prepare spread

In a small bowl, beat the softened cream cheese with Greek yogurt until smooth and spreadable. Stir in lemon zest, lemon juice, salt and black pepper. Taste and adjust seasoning. Keep chilled until ready to assemble.

Toast bread and butter

Preheat a skillet over medium heat or preheat the oven to 200°C (400°F). Lightly butter one side of each pain de mie slice. Toast buttered-side down in the skillet (or place buttered slices on a baking sheet butter-side up) until golden and crisp, about 2–3 minutes per side in a skillet or 6–8 minutes in the oven, watching closely to prevent burning. Remove and let cool slightly.

Assemble tartines

Spread about 1 to 1 1/2 tablespoons of the creamy cheese mixture evenly over each toasted pain de mie slice. Arrange smoked salmon slices over the spread (about 50 g per slice). Scatter halved cherry tomatoes and drained capers across the salmon. Top with a few pickled red onion slices per tartine and sprinkle finely snipped chives over each one. Drizzle each tartine with a few drops of extra virgin olive oil and finish with a light grind of black pepper and a small pinch of sea salt flakes.

Optional finish

If using, add a small handful of microgreens or baby arugula on top or on the side for freshness. Serve with lemon wedges so diners can squeeze a little lemon juice over the tartines just before eating.