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Smoked Salmon Tartine

This Smoked Salmon Tartine layers lightly toasted sourdough with scallion cream cheese, briny capers, smoked salmon, thinly sliced shallots, fresh dill, and a drizzle of olive oil for an easy café-inspired breakfast, brunch, or light lunch.
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Ingredients Method Notes

Ingredients
  

  • 1 slice sourdough bread such as turmeric and pumpkin seed sourdough
  • 2 tbsp scallion cream cheese
  • 1 tbsp capers
  • 2 slices smoked salmon cut into large pieces
  • ½ shallot thinly sliced
  • 1 tbsp fresh dill
  • Olive oil for drizzling

Method
 

  1. Lightly toast the sourdough bread.
  2. Spoon the scallion cream cheese onto the toasted sourdough instead of spreading it flat, creating small pockets for the capers.
  3. Add the capers over and between the spoonfuls of cream cheese.
  4. Layer the smoked salmon over the tartine in large torn pieces so it is easier to bite into without pulling the entire slice apart.
  5. Finish with the thinly sliced shallot and fresh dill.
  6. Drizzle with good-quality olive oil just before serving for that rich, savory finish that gives this tartine its NYC café vibe.

Notes

  • Turmeric and pumpkin seed sourdough adds extra texture and flavor, but any good-quality sourdough bread will work.
  • Leaving the cream cheese slightly textured helps catch the capers, ensuring every bite gets a touch of their briny flavor.
  • Tearing the salmon instead of layering whole slices makes the tartine easier to eat without pulling the whole slice apart.
  • Use the best smoked salmon and olive oil you can find—the simplicity of this recipe lets each ingredient shine.