Salmon Gravlax Tartine Recipe

Prepare cure

In a bowl combine kosher salt, sugar, coarsely ground black pepper and lemon zest. If using, stir in vodka or aquavit to moisten — this helps flavor but is optional.

Place a large piece of plastic wrap on a baking sheet. Pat the salmon fillet dry with paper towels. Sprinkle half of the chopped dill in a thin layer on the plastic, place the salmon skin-side down on top of the dill.

Rub the salt-sugar mixture evenly over the flesh of the salmon, pressing gently so it adheres. Cover the fish with the remaining dill, then wrap tightly in plastic wrap. Place a small wire rack or another tray on top and weigh down with cans or a heavy skillet to promote even pressing.

Refrigerate for 24-36 hours (24 hours for a lightly cured texture, 36 hours for firmer). Turn the wrapped fish once after 12–18 hours and drain any liquid that accumulates; rewrap and continue curing.

After curing, unwrap and rinse the salmon briefly under cold water to remove excess cure. Pat dry thoroughly with paper towels. Using a sharp knife, slice thinly at a 20–30 degree angle across the grain into thin ribbons for serving. Keep chilled until assembly.

Preheat oven to 375°F (190°C). Arrange ciabatta slices on a baking sheet.

Brush each slice lightly with olive oil on the cut side and sprinkle an even coating of everything bagel seasoning over the oiled surface.

Bake 8–10 minutes until crisp and golden at edges. For extra crunch, broil 1 minute more watching carefully to avoid burning. Remove and let cool slightly.

While bread toasts, whisk together lemon juice, extra-virgin olive oil, sea salt and black pepper in a bowl. Toss frisée lightly in the dressing to coat. Set aside.

Heat a large nonstick skillet over medium-low and add butter or neutral oil. Crack eggs into a small bowl and then gently into the skillet (or crack directly if preferred). Fry to make sunny-side-up eggs: cook 3–4 minutes until whites are set but yolks remain runny. Covering briefly (30–45 seconds) with a lid helps set whites without overcooking yolks.

Season eggs with a pinch of salt and pepper. Keep warm until assembly.

Spread about 1 to 1 1/2 tablespoons (roughly 10–15 g) of creme fraiche or labneh over each toasted ciabatta slice to form a creamy base.

Arrange 3–4 thin slices of cured gravlax over the creme fraiche on each slice of bread.

Top the salmon with a small handful of dressed frisée (about 1/2 cup per tartine), a few thin red onion slices, and scatter about 1 teaspoon of capers across each tartine.

Carefully place one sunny-side-up egg on each tartine (for stability, nestle the egg partly into the frisée). Sprinkle with fine sea salt, a grind of black pepper, and garnish each with a dill sprig.

Serve immediately with lemon wedges on the side for squeezing over the eggs and salmon.