Smoked Salmon Tartine (Tartine au saumon fumé)
Print recipe
| Serves | 6 people as a starter |
| Prep time | 5 minutes |
| Allergy | Fish, Wheat |
| Meal type | Appetizer, Bread, Lunch, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Formal Party, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Delectable little open sandwiches that are perfect for any occasion, especially buffets and celebratory events. Use the best Scottish smoked salmon available and bread of your choice - granary and seeded breads are also good as a base for these tartines.
Ingredients
- 1 Baguette, sliced into thin rounds (or bread of your choice)
- 200g Soft goat's cheese
- fresh herbs, finely chopped (such as chives, parsley and dill)
- 2 - 4 cloves garlic, peeled and minced
- 200g smoked salmon
- caper berries
- lemon, to serve
Note
Delectable little open sandwiches that are perfect for any occasion, especially buffets and celebratory events. Use the best Scottish smoked salmon available and bread of your choice - granary and seeded breads are also good as a base for these tartines.
Directions
| Step 1 | Put the soft goat's cheese into a mixing bowl and add the chopped herbs and garlic. Mix well and season to taste with salt and pepper, not forgetting that the smoked salmon is quite salty. |
| Step 2 | Spread the the goat's cheese mixture over the baguette slices and then tear small pieces of smoked salmon and arrange on the top of the baguette slices. Garnish with caper berries and offer lemon wedges to serve. |
