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)


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


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

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