Smoked Salmon Tartine

Ready for some flavor? This Smoked Salmon Tartine is rich, creamy, herby, and loaded with salmon. With both smoked salmon and baked salmon, this spread is well-balanced and really lets the flavor of the herbs come through. It’s perfect for topping little toasts or slices of baguette, so you can impress everyone with your homemade Smoked Salmon Tartines!

What’s a tartine?

A tartine is an open-faced sandwich, typically served on a slice of toasted or crusty bread, with a variety of savory or sweet toppings. Originating in France, tartines are often made with high-quality bread, like a baguette or sourdough, and are layered with ingredients such as spreads, meats, cheeses, fresh vegetables, or herbs. They can be enjoyed as a light meal, snack, or appetizer and are especially popular in French cafés, where they’re served in endless varieties—think of them as a chic, European take on toast with toppings.

In this recipe, you’re basically making a DIY version of Boursin and adding the salmon and other ingredients to it. The key is to make the cream cheese part first, so that you can gently fold in the salmon so it stays nice and chunky and delicious.

Ingredients

For the Homemade Boursin:

• Butter – Salted or unsalted both work. Must be softened to room temperature or it won’t blend smoothly with the cream cheese.
• Cream cheese – Must be softened to room temperature or you’ll get lumps. Don’t microwave it soft—it’ll get too warm and watery.
• Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t give the same bright flavor.
• Fresh chives – Fresh chives only. Dried chives won’t add the same oniony brightness.
• Fresh thyme leaves – Fresh thyme only. Strip the leaves from the stems. Dried thyme is too woody for this fresh spread.
• Small clove garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Freshly ground black pepper – Freshly cracked only. Pre-ground black pepper won’t give the same bold, aromatic kick.

For the rest:

• Smoked salmon – Use cold-smoked salmon (lox-style) or hot-smoked salmon—both work. Hot-smoked is flakier; cold-smoked is silkier.
• Cooked salmon – Leftover baked or grilled salmon works great. Pat it dry and flake it into bite-sized pieces.
• Capers – Drain and rinse them or they’ll be too salty. Smaller nonpareil capers don’t need chopping.
• Red onion – Dice fine. Soak in ice water for 10 minutes to mellow the bite, then pat dry.
• Sliced baguette – Toast until crisp so it holds up to the toppings. Day-old bread toasts up crispier than fresh.

How to Make Smoked Salmon Tartine with Homemade Boursin Dip

Scroll down for the full recipe card with exact measurements and printable instructions.

Combine the softened butter and cream cheese in a food processor bowl. You can use a stand or hand mixer, but ensure the herbs and garlic are finely chopped before adding them. Add the fresh chives, dill, thyme, and chopped garlic to the food processor. Pulse until smooth, making sure the herbs and garlic are well distributed throughout the mixture.

Season with freshly ground black pepper to taste. A few twists should be enough, but you can adjust based on preference. Fold the chopped smoked salmon, chopped cooked salmon, drained capers and red onions into the cheese spread. Taste the spread and adjust the seasoning if needed.

Assemble the Tartine

Toast the baguette or sourdough slices until golden and slightly crispy. This will give your tartine a perfect foundation for the creamy toppings.

Spread a generous layer of the spread onto each toasted slice.  Serve immediately, garnished with extra fresh herbs if desired.

Chef Jenn’s Tips

• Ensure the cream cheese is softened before working with it to get the creamiest spread.
• Don’t over mix the salmon – you want to see nice big chunks of it.
• You can start with store-bought Boursin if you want to shave a few minutes off the prep time.

Serving suggestions

This Smoked Salmon Tartine with Homemade Boursin Dip can be part of a beautiful brunch spread. Serve it with a light salad or a side of scrambled eggs to make it a complete meal. It’s also wonderful as a standalone appetizer for any gathering or a quick, light lunch when paired with a side of fresh fruit or roasted veggies. For a brunch table, add it alongside pastries, fresh fruit, and coffee for a Parisian-inspired treat.

Storage

Store any leftover spread in an airtight container in the refrigerator for up to one week. The assembled tartine is best enjoyed fresh, as the toasted bread can soften if stored.