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Smoked Salmon Tartine

A simple yet elevated tartine inspired by leisurely brunches at your favorite neighborhood café. Creamy scallion cream cheese, silky smoked salmon, briny capers, and fresh dill come together on toasted sourdough for a breakfast, brunch, or light lunch that feels effortlessly special.
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Ingredients Method Notes

Ingredients
  

  • 1 slice sourdough bread turmeric and pumpkin seed sourdough works beautifully
  • 2 tablespoons cream cheese with scallions
  • 1 tablespoon capers
  • 2 slices smoked salmon torn into large pieces
  • ½ shallot thinly sliced
  • 1 tablespoon fresh dill
  • Drizzle of extra virgin olive oil

Method
 

  1. Lightly toast the sourdough until golden and crisp.
  2. Spoon the scallion cream cheese onto the toast, leaving small pockets and texture rather than spreading it completely smooth.
  3. Scatter the capers over the cream cheese.
  4. Arrange the smoked salmon on top, tearing it into bite-sized pieces as you layer.
  5. Finish with the thinly sliced shallots 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

  • 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.