5.02.2014

Smoked Salmon Tartine



After a weekend full of parties and long lavish meals, I was craving a light supper.  I’ve recently become obsessed with this smoked salmon tartine (french for open face sandwich).   I was in New York City a couple of months ago and had a similar dish for a quick lunch at Le Pain Quotidien.   The original dish was made with farmer’s cheese on pumpernickel bread but I used a creamy Vermont goat cheese on hearty rye bread instead.  Not only is this delicious but it’s looks so pretty as well.  We had it for supper with a salad, but it would be great for brunch as well.  You could make a platter of this ahead of time for a crowd and keep it in the fridge till you’re ready to serve it.

Bon Appétit!

Ingredients: Serves 2

3 large slices of rye or pumpernickel bread, sliced in half and toasted (optional)
3 slices of smoked salmon
1/2 cup creamy goat cheese
a couple of sprigs of fresh dill
zest of 1/2 a lemon
sprinkle of extra virgin olive oil, (optional)

Procedure:

1. Toast bread if  desired and top with a layer of goat cheese

2. Divide salmon slices evenly on slices of bread

3. Top with dill, lemon zest and sprinkle of oil if desired



2 comments:

  1. Yummy recipe.I will stop at http://westfieldseafood.com and get some salmon

    ReplyDelete
  2. Yum I want a piece right now ... looks amazing!!!

    ReplyDelete