Salmon Tartines with
Shallots, Dill and lemon Crème fraîche

 

(Makes 2 tartines or 12 canapés)

 

Just Another Pretty Face
Open-faced sandwiches seem like just a sandwich, yet being able to see the delicious ingredients and using a fork and knife to eat them changes the whole lunch game.

INGREDIENTS 
2 slices rustic country bread, multigrain, or hearty, dark rye bread
(or 12 hors d’oeuvres-sized pieces of bread if making canapés)
2 Tbsp melted butter (optional)
8 oz crème fraîche
1 Tbsp minced shallots
1 tsp chopped dill
2-3 tsp fresh lemon juice
1 tsp grated lemon zest salt and pepper to taste
4 ounces smoked salmon

Garnish ideas: thinly sliced Persian cucumbers, microgreens, sprigs of dill

METHOD
If you are using rustic country bread or multigrain, brush it with melted butter and toast it under a broiler briefly to create a sturdy base for your tartine. Most dark breads are already sturdy enough.

In a small bowl, combine the crème fraîche with shallots, dill, lemon juice and zest. Start with 2 tsp of lemon juice and adjust to your taste. Season with salt and pepper.

Assemble the tartines by spreading the crème fraîche on the bread and topping with smoked salmon. Garnish as desired by adding something a bit crunchy and colorful. Cucumbers, sliced thinly on a mandoline, along with a sprig of dill are a great pairing.

THOUGHTS
 The rule for any hors d’oeuvres is to make sure you can eat them in one or two bites. Shrink down the size of the bread for these tartines and voilà... you have a canapé.

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