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Smoked Salmon Cucumber and Fennel Tartine

By nycnomad • June 23, 2016 • 0 Comments

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Smoked Salmon Cucumber and Fennel Tartine — 1 of 2 Photo by nycnomad

Author Notes: There is a great little cafe near me that does these wonderful open faced sandwiches. Normally, I can't eat any of them because they always have onions, eggs, cheese and/or regular bread, but that doesn't prevent me from eyeing up their breakfast selection. Finally I got so desperate I asked them if I could do a custom order, and they obliged! So this was the result. —nycnomad

Serves 2

Cucumber Fennel Radish Salad

1 Persian Cucumber
2-3 Radishes
1 Head of Fennel
1/4 cup Watercress
1/2 Lemon (Juice)
Salt/Pepper to taste
1 tablespoon Olive Oil
1 teaspoon Capers

Smoked Salmon Cucumber and Fennel Tartine

4 pieces Smoked Salmon
1 Slice of bread/1/2 bread roll/1/2 bagel (gluten/grain free)
2-3 tablespoons Cucumber Fennel Radish Salad

Using a mandolin or very sharp knife slice the cucumber, radishes and fennel into very thin slices (shaved). Place them in a bowl.
Trim the tops of the watercress and add it to the salad, making sure that you have cut it up a bit to make it easier to eat, otherwise you may get half the sandwich with a single bite.
Add freshly ground salt and pepper, the capers, dress with olive oil and squeeze the juice from 1/2 lemon over the salad.
Toss lightly and set aside while you assemble the tartine.
Slice the bagels, rolls or prepare your bread as desired. I use a gluten free roll made with tapioca (manioca) flour. Place a couple of tablespoons of salad onto the base. Lay a couple of slices of smoked salmon on top of each tartine. Snip a few sprigs of fennel fronds for decoration if you like and then plate!