Smoked Salmon Tartine

Experience the elegance of our Smoked Salmon Tartine, combining velvety cream cheese, tangy pickled accents, and fresh dill atop grilled country bread.
a smoked salmon tartine

Relish a slice of Parisian elegance with the Smoked Salmon Tartine. Layers of whipped cream cheese, smoked salmon, and an array of zesty toppings come together on grilled country bread to deliver a mouthwatering experience.

This ensemble has its star, the smoked salmon, but what makes it truly shine are its supporting characters. Imagine spreading rich, whipped cream cheese onto a slice of perfectly grilled country bread—its charred lines hinting at tales told around old hearths. Now, adorn this canvas with generous swaths of our ocean hero, the smoked salmon.

Yet, the tale doesn't end here. Every masterpiece needs its embellishments. The sharp bite of pickled mustard seeds bursts in contrast, only to be mellowed down by the exotic whispers of preserved lemon. Layers deepen as pickled red onions offer a tangy surprise, their hues as vibrant as a painter's palette.


  • 4 slices of grilled country bread
  • 1 cup whipped cream cheese
  • 8 slices of smoked salmon
  • 1 tbsp pickled mustard seeds
  • 1 preserved lemon, finely sliced
  • 1/4 cup pickled red onion, thinly sliced
  • 1 tbsp of capers
  • 1 tbsp fresh dill, chopped


  1. Grill the Bread: Warm up your grill or stovetop pan. Once hot, grill each slice of country bread until they have distinct charred lines, about 1-2 minutes per side. Set aside to cool slightly.
  2. Whip the Cream Cheese: If your cream cheese isn't already whipped, place it in a mixing bowl and whisk until light and fluffy. This makes for easier spreading.
  3. Assemble the Base: Lay out your grilled bread slices on a flat surface. Spread a generous layer of the whipped cream cheese over each slice, ensuring it covers edge to edge.
  4. Layer the Salmon: Drape two slices of smoked salmon over the cream cheese on each slice of bread, allowing some folds for texture.
  5. Toppings Time: Evenly sprinkle the pickled mustard seeds and capers over the salmon layers. Next, distribute the preserved lemon slices and pickled red onion ribbons over each tartine.
  6. Garnish: Finish each tartine with a light sprinkle of freshly chopped dill for an aromatic touch.

Serve immediately and enjoy the harmonious blend of flavors and textures,

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