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 – Softened.
• Cream cheese – Softened.
• Fresh dill – Chopped.
• Fresh chives -Chopped.
• Fresh thyme leaves
• Small clove garlic – Chopped.
• Freshly ground black pepper

For the rest:

• Smoked salmon – Chopped.
• Cooked salmon – Chopped.
• Capers – Drained.
• Red onion – Or shallots; finely diced.
• Sliced baguette – Or sourdough bread, toasted.

How to Make Smoked Salmon Tartine with Homemade Boursin Dip

1. 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.
2. 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.
3. Season with freshly ground black pepper to taste. A few twists should be enough, but you can adjust based on preference.
4. Fold the chopped smoked salmon, chopped cooked salmon, drained capers and red onions into the cheese spread.
5. Taste the spread and adjust the seasoning if needed.

Assemble the Tartine

1. Toast the baguette or sourdough slices until golden and slightly crispy. This will give your tartine a perfect foundation for the creamy toppings.
2. Spread a generous layer of the spread onto each toasted slice. 
3. Serve immediately, garnished with extra fresh herbs if desired.

Step-By-Step Process

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.

Recommended

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.