Smoked Salmon Tartine with Lemon Crème fraîche

By kedivine
August 7, 2015
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Author Notes:

My ideal at-home, quick, light lunch for one. Also pretty easy to throw together with things you (might) already have on hand. I used a scaled down quick pickled onion recipe from Bon Appetit, but other mild vinegars (or other recipe versions) would do just fine! Another welcome addition: capers.


Serves: 1


  • 3-4 ounces Smoked Salmon
  • 2 pieces Bread, toasted
  • 1/3 cup Crème fraîche
  • Fresh squeezed lemon juice
  • 1/2 teaspoon Lemon zest
  • Dill fronds
  • Fresh cracked pepper

Quick Pickled Red Onions (Bon Appetit)

  • 1/4 cup Apple Cider Vinegar
  • 1/2 tablespoon Sugar
  • 3/4 teaspoon Kosher Salt
  • 1/4 Red Onion, thinly sliced
  1. Whisk together the pickling ingredients. Place sliced onions in a sealable jar, and cover with pickling liquid. Seal and let sit at room temperature for at least an hour.
  2. Place crème fraîche in a small bowl. Add lemon zest and fresh squeezed lemon juice, about a 1/2 teaspoon at a time, tasting as you go for your own personal lemon-intensity preference. This can be done an hour or so in advance and kept in the refrigerator.
  3. Time to assemble your tartine! First, spread a thin layer of the lemon crème fraîche on the toast.
  4. Layer the smoked salmon evenly on top of the toast, and top with a drizzle of the remaining crème fraîche.
  5. Finally, top with the pickled red onion, fennel fronds, and fresh cracked pepper. Note: Pepper is missing from photograph due to impatience and hunger.

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